I know, I know. Your gardens are wintering over until the spring.
You don't have bags of zucchini that you're cleverly disguising and placing inside strangers' vehicles who left their windows rolled down.
But it's SOUP WEATHER!!!
And you know what that means?
Time to enJOY this delicious, low-carb, gluten free "green" soup!
This recipe is loosely based on a soup recipe in the Trim Healthy Mama cookbook. We'd eaten it a few times and enjoyed how quick it was to make, but we decided to put a bit more flavor into our bowls!
Here is my family's version of a quick and delicious way to disguise your veggies (if you're not a veggie lover) or to enjoy your veggies for a snack, quick lunch, or dinner.
Feel free to even have this for dessert, if that bakes your cookie.
Even in the winter months, we find zucchini available in our local grocery stores - and while it is less expensive in the summer months, here in the Pacific Northwest, our groceries and produce are really expensive, even though much of it is grown here. Even in the summer, if we don't know any gardeners who are giving away zucchini, we'll pay a similar price as we would in the winter. I know; it's strange. It's Oregon. :)
Every-Season Greenaholic Soup (printable recipe a bit further below)
"S" or "Satisfying" for those following the Trim Healthy Mama plan of eating
Add sliced zucchini and water/broth to 4-quart saucepot. Cover and bring to a boil over medium-high heat. Turn heat to low or medium-low and continue steaming zucchini until it is tender but not mushy.
Pour hot zucchini and broth into blender. Add coconut oil, salt and pepper, nutritional yeast, garlic or garlic powder, onion or onion powder, glucomannan powder and/or xanthan gum to blender; cover and blend well until soup is smooth. Serves 4.
*You may use 1/4 tsp. of each thickener (glucomannan or xanthan gum), or 1/2 tsp. of one of them; or none at all! It's up to you. :)
Click below to print the FREE printable recipe, ready for your 3-ring binder!
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Hi! I'm Julieanne!
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