I seriously make a TON of zucchini soups...
...but, they're all so tasty! Here's another one.
Source: The Vegan 8 | Serves: 2 | Time: 45 min
Changes: used green bell pepper instead of red (the Farmers Market didn't have red)
6 1/2 heaping cups peeled and diced zucchini, 1/2 inch pieces
3/4 cup chopped red bell pepper
4 large garlic cloves, minced
1 1/2 cups vegetable broth, divided (homemade to reduce sodium)
6 "hot" pickled jalapeño slices from a jar
1 tsp cumin
1 tsp salt
1 tsp pepper
2 tsp lemon juice
Add just 1/2 cup of the broth to a large pot over medium heat. Once hot, add the zucchini, bell pepper and garlic and cook 10 minutes or so until the zucchini is very soft. If needed, add more broth just to keep it cooking, but after a few minutes the zucchini does release a lot of water while they cook, so you shouldn't need any.
Once the zucchini is tender and nearly all the broth has cooked off, add the remaining 1 cup of broth, jalapeno slices, cumin, salt and pepper and raise the heat to bring to a boil. Once boiling, turn the heat to low, cover and simmer about 10 minutes until the liquid has reduced by about half.
Remove the soup from the heat and carefully spoon the soup into a blender or use an immersion blender. Add the lemon juice. Blend until smooth and creamy. Enjoy with fresh basil. Why not?