A few years ago, I watched some segments about peonies and Peony’s Envy, a famous peony grower, on the Martha Stewart Show. I knew instantly I had to have some in the yard. It wasn’t hard to get Dad on the peony bandwagon, as you might remember, he’s obsessed with flowers. After a little research and carefully considering the options from Peony’s Envy, we ordered four bushes in various pink colors.
They weren’t supposed to bloom the first year or even the second, but that first year we had a few stunning blooms. It was such a nice surprise! And this year? My, oh, my. This year, they are loaded with huge blooms that make me smile with even a glance. I wish they bloomed all the time because they really are something special.
I make a point to visit them on my daily walks outside, but can only enjoy them for a few moments a day before I have to get back to reality. I wanted to cut some flowers to bring in, as their location in the yard makes them difficult to see from the windows, but they are filled with bugs and I don’t like bugs and definitely don’t want them in the house. So my awesome Mom cut some and put them in a plastic cup on the table on the deck right outside the kitchen window so I could admire them all day. Yep, Mom’s the bomb!
You know what else is the bomb? This Healthy Zucchini Soup. I was looking for something new and exciting for dinner, so I turned back to Daphne Oz’s book Relish and knew I had to give this soup a try. Super simple to make, it’s incredibly creamy, warm, and comforting without the addition of any dairy. That makes this soup vegan if you use vegetable stock, gluten free, and crazy healthy. The bright flavor of the summer staple zucchini shines through, enhanced by some black pepper and stock. The only complaint I have about this recipe is that it says it serves four. Mom and I ate it with leftover wild King salmon and there was only a tiny bit left. It’s really a miracle there was any left it’s so good. Really you guys, this is don’t leave a drop in the bowl tasty! I think I’ll make another pot while I admire my peonies.
Healthy Zucchini Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 5 garlic cloves, peeled and coarsely chopped
- 1 medium to large onion, diced
- 4 medium zucchini, diced
- 2 ¼ cups vegetable or chicken stock
- Sea salt, optional, to taste
- 1 teaspoon freshly ground black pepper
Instructions
- In a large pot, heat olive oil over medium heat. When hot, add the garlic and onion and sauté about 3 minutes, until softened, stirring frequently so the garlic does not burn. Add the zucchini, 1 cup of stock, and salt if using and bring to a boil. Reduce to a simmer and cook, covered for 15-20 minutes, until the zucchini is tender.
- Transfer the soup carefully to a blender and blend until smooth. Once pureed, pour the soup back into the pan and add the remaining 1 ¼ cups stock and black pepper. Return to a simmer and cook, uncovered, for about 5 minutes. Serve immediately. Leftover soup may be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a pot on the stove or in the microwave
Notes
Recipe adapted from Relish by Daphne Oz
Certainly interesting soup Laura. I´m not much of a zucchini fan as a flavor in itself, but your enthusiasm has me wondering! What I do love are peonies, is there a more beautiful flower?
There is not a flower more beautiful than peonies. They are just stunning! I think the flavors of the stock, garlic and pepper really come through in the soup, but it is mostly zucchini. Who knows, maybe it would make you fall in love with zucchini!
Very nice soup, it sounds incredibly Delicious and healthy.
Aw the flowers are gorgeous!!! And the soup looks so refreshing!
★★★★★
This soup sounds amazing and as soon as I get a blender down here, I am making this. I love soup like this and I love zucchini.
About Peonies, your granddad had several bushes down by the garage at the house on Gaskins. I always waited for them to bloom and enjoy. Yes, I didn’t like the ants that were all over them but they open the buds and then I love the beautiful flowers. I still remember that!
I didn’t know Papa had peonies. He was quite the gardener, wasn’t he? Thanks, Debbie!
Peonies are so gorgeous 🙂 This soup sounds delicious!
I usually like my soup loaded with salt and other unhealthy stuff, but this was actually very good.
Peonies are such a great flower, aren’t they? They last for quite awhile after you pick them, too, which is nice. Great soup! Love all the flavors in it. And as you say, it’s quite healthy – just the thing for warm weather!
This looks like it has so much flavor! And I love peonies, too. Just picked a giant bunch. In Colorado they don’t have bugs, but they also don’t last long in the yard-two weeks at most! Will post pics soon!
Peonies never last very long, but I guess that makes them even more special 🙂
Beautiful pictures of your peonies! I’ve never really been a “flower person” but I am always stunned by peonies. They are just so beautiful.
This soup sounds great too! So healthy and comforting!
★★★★★
Peonies are definitely a stop in your tracks and stare kind of flower. Thanks, Bettie!
We have peonies that exact color..so gorgeous!! I love them. And this soup sounds really delicoius!
It’s hard to know what looks better – those beautiful flowers, or your soup!
Thanks, Beth 🙂
Those flowers are stunning!
Is Relish Daphne’s cookbook? What do you think of it?
I eat tons of soup and never tried zucchini. I will have to give this a go for sure!
Relish is Daphne’s cookbook. The publisher was kind enough to give me a preview copy and I read it cover to cover. I really loved the book and keep making recipes from it. Here’s my post all about it (with another amazing soup recipe) if you want to look: . I highly recommend the book!