I am feeling the Autumn coming, even though in my part of the world is still warm and sunny. I want to ease in the new season by trying soothing, comforting and easy to make food. I made a delicious zucchini soup and I want you to try it.
Ingredients for two:
(for more people increase all doses as you like)
2 celery stalks
1 small onion
1 or 2 tomatoes
4 cups of water or vegetable stalk
Salt, pepper or chili pepper to taste
Wash and chop celery, carrots and onion in small pieces. Briefly sauté in olive oil. Chop the tomatoes in small dices as well and add them to the first three ingredients. Let them become translucent. Fill the pot with 4 cups of organic vegetable stock or the best ingredient WATER. Season the broth to your liking with salt, pepper or chili peppers. Cover the pot, let the broth come to a boil and simmer slowly for about 10-15 minutes.
Chili peppers have many properties, I will just name a few: boost metabolism, provide vitamin C, prevent getting a cold in the winter, or help getting rid of it and lower blood pressure. If your stomach can take a little heat, please add chili peppers to your food daily.
While the broth is simmering, put the zucchini in the food processor with a grinder (finely chop) setting. They will come out like you see them in my photo, resembling chopped spaghetti. Transfer to a bowl, mix in grated Parmigiano cheese in the amount you like and set aside.
With a hand blender mash to a cream all the ingredients in the pot and if it is too creamy for you, add a cup of water or vegetable stock. Simmer for a few more minutes, then add the chopped zucchini to the soup. Turn the fire off and the soup is done. Zucchini chopped so finely will cook immediately in the hot soup and will be still crispy.
Oh, by the way: chopped raw zucchini are also good to eat just like that with lemon juice, olive oil, salt and pepper, or added to a salad. Keep your food simple.
Buon appetito! Ciao,
Copyright © 2014 Valentina Cirasola, All Rights Reserved
Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on