Perhaps I am a masochist, but I love this intense heat. I love how it is a constant reminder of just how alive we are. It might melt your brain, but it keeps you ever so present in your body…even if it’s super uncomfortable. In a town full of hippie dippies who are astral projecting all over the valley, my theory is that this blazing hot weather has a grounding effect. Therefore, I don’t mind adding some extra steam. Like Heals Like, right?
If you are like me, your life is being flooded with zucchinis and UFO shaped squash things. My neighbor has definitely been feeding me this summer…and it is oh so nice. This recipe for Spinach Zucchini soup is thick, creamy…and a brilliant way to use up some bowling-pin sized zucchinis. If you find that this is too thick for you after you’ve made it…just thin it out with some more broth!
Zucchini Spinach Soup
2 Tablespoons or more if needed, Olive Oil
3 cloves of Garlic, crushed or finely chopped
1 Medium yellow Onion, chopped
1/2 Jalapeno chopped
3 cups Zucchini, chopped
2 Medium Russet Potatoes, peeled and quartered
1/4 cup Fresh Basil
3 Cups Spinach
5-6 cup of Chicken Broth
1/4 Cup Heavy Whipping Cream
1 Tablespoon fresh or dried Thyme
1 Teaspoon Garlic Powder
1 Tablespoon honey
2 Teaspoons Cumin
Dash of cayenne
Salt and Pepper To Taste
Boil your potatoes until they are done. You should be able to stab them with a fork and they will just slide right off, like buttah.
In a heavy bottom pot heat your oil. Now add your chopped onion and zucchini. When the onion begins to look translucent and your zucchini is beggining to cook through, add your garlic and jalapeno. Stir and cook for a few minutes. Now add your broth and potatoes, thyme, cumin, dash of cayenne and garlic powder. Bring to a boil. Lower the heat to a simmer, pop the lid back on and let it cook for about 5 minutes. Add your spinach and basil. Stir to immerse the leaves. Turn the heat off, pop the lid back on and let sit for about 10 minutes. The leaves should wilt beautifully. When cool enough so that you can handle the soup without burning the dickens out of your self, begin to puree it in batches in a food processor. Puree until smooth. If you have an immersion blender, then you are my hero. Use that miracle worker and watch as your vegetable soup magically whirs into a smooth green broth. When totally blended, put your soup back in the pot and slowly whisk your cream (or half and half if you wish) and honey into the soup. Now salt and pepper. If it is too thick for you, add some more broth! If you feel that it needs some more spice, then raid your spice rack and get creative.
All photos were taken by the adventurous soul, Evan Lentz. Hope he’s having fun in Peru right now!