My husband doesn't like zuchini. However, I do and when I was pregnant, I had a craving for this yummy green vegetable. And I wanted soup. I am not sure how I got the brilliant idea to make zuchini soup, but the idea was brilliant indeed. And I was craving blue cheese, and the only way I could eat it was by cooking it. All came together to create this creamy dreamy soup. Here's how you make it.
1 bell pepper
chicken or vegetable stock (not sure how much)
1 or 2 onions
2 garlic cloves
150g of blue cheese- Danish Blue or Gorgonzola
Cut the onions and the garlic into little cubes and cook in olive oil until translucent. Cut the vegetables into cubes and add: first the potatoe, then the zuchini, then the bell peppers and then the tomatoes.
I actually planned for it to be a plain zuchini soup, but then the bell pepper and tomatoe jumped into the pot and there was nothing I could do. add a cup of water, cook until soft.
Add chicken stock- it depends on how thick a soup you like. I used two cubes of chicken stock for half liter water.
Tranfser to a blender and blend until smooth. Alternatively, use a hand mixer. Then, piece by piece (not necessarily, but I like doing it that way) add the blue cheese. and mix until dissolved.
Serve with these.
My husband and my children loved this creamy soup! And so did I.