It's raining, and if you were to ask me (what with my expert meteorology opinions), I would wager that it is hovering near 1 degree outside (give or take). So, you get a soup recipe today.
Zucchini Hummus Soup
1 Tbsp olive oil
4 cloves garlic, minced
1 small onion, minced
3 small zucchini, minced
4, 14.5 oz. cans vegetable broth
1/2 tsp dried oregano
16 oz. hummus
salt to taste
pepper to taste
lemon juice to taste
8 oz. pasta
- In a large pot, heat oil over medium heat. Add garlic and onion, and cook for two minutes, stirring frequently.
- Add zucchini and cover. Cook for about 4 minutes, stirring occasionally.
- Add the vegetable broth and oregano and bring the mixture to a boil. Cover and reduce heat. Simmer for about 20 minutes.
- Remove pot from heat, and puree soup mixture using an immersion blender.
- After zucchini mixture is pureed, use the blender to mix in the hummus.
- Return pot to the stove and gently heat over medium-low heat.
- Add salt, pepper, and lemon juice as desired.
- Add pasta and cook for 10 minutes.
- Garnish with Parmesan before serving.
If you are like me, you are overrun with zucchini in the summertime. This is the perfect way to use up the last bits o' shredded, frozen zucchini that you hoarded in your freezer last summer before this summer's garden abundance comes in. What? You don't shred and freeze your zucchini in one cup increments for use in recipes throughout the year? Well, you should.
This is also a good way to use up all of the hummus that you are compelled to buy when it goes on sale for buy one get one free. I'm the only one who does that? Darn.