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1
Heat the olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until golden, about 5 minutes.
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2
Add the garlic, potato, and 1/4 teaspoon of salt and continue to saute for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry.
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3
Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and saute for 4 minutes.
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4
Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half.
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5
Remove from the heat.
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6
Pour 2 cups of the broth into a blender, add one-third of the zucchini saute, and blend until smooth.
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7
Transfer to a soup pot over low heat, and repeat the process two more times.
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8
Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
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9
Serve garnished with the Pistachio Cream, parsley and mint.
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10
For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin.
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11
In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176).
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12
Yum!
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13
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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14
(per serving)
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15
Calories: 130
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16
Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
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17
Carbohydrates: 23g
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18
Protein: 4g
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19
Fiber: 5g
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20
Sodium: 175mg
