Many designers argues that simplicity is the key to a successful design, and it turns out that cooks may also argue that simplicity is the key to a delicious recipe that doesn’t even take long.
Melissa D’Arabian, an expert from the Food Network and occasional columnist for the Washington Post, won a lot of love and praise from her kids and husband when she came up with a healthy, delicious, highly customizable Zucchini soup that only has four (4) ingredients and only takes 20 minutes to make.
Even though a lot of professional and amateur cooks have a habit of over-complicating recipes, D’Arabian advises those passionate about the culinary arts to fight these impulses.
She herself has the habit of mixing and matching foods that would be equally tasty if consumed separately, however she recently decided to exercise uncharacteristic restraint and limit herself when cooking the Zucchini soup that won the taste test at her house.
As you might’ve already guessed based on the name, the meal in centered around Zucchini, a vegetable that you can buy from your local market in most months of the year. Consuming it offers many health benefits as Zucchini contains vitamin B6, vitamin C, fiber, minerals such as calcium and iron, folate, and even a little protein.
So what do you need to make this healthy meal? Four (4) big ingredients. And without further to say, here’s the family friendly version with four (4) servings:
– medium-large zucchini, three (3) of them, each weighing 1 1/2 pounds
– ground black pepper along with Kosher salt
– low-sodium chicken broth or vegetable broth, two (2) cups of it
– chopped fresh chives, two (2) tablespoons
– lemon juice, one (1) tablespoon
Once you’ve brought these ingredients into youth kitchen, you need to start heating the oven to 400F. Now use kitchen parchment to line a baking sheet.
Next you need to prepare the zucchini. Cut them in half, lengthwise, and remember to throw away the nubby ends. Take your pieces of zucchini a d place them on the baking sheet. Season them using pepper and salt, then put them in the oven for 15 minutes, or until they’re tender. Halfway through, turn them on the other side.
All you need to do now is grab your blender. Mix the roasted zucchini, the chicken broth (it needs to be hot when you mix it with the vegetable), the lemon juice, and the chopped chives. Let the ingredients blend until the composition looks creamy and smooth. You can serve it immediately.
And do you know what the best part is? This soup is highly customizable. Guests and family members can add whichever topping will please their taste buds – browned turkey, chicken sausage, chopped fresh herbs, plain Greek yogurt, plain bread, mini toasts, delicata squash, sauteed winter, and so on. If you can think of it, it probably goes well with the core ingredients of the Zucchini soup.
For more healthy foods and recipes that don’t require many ingredients, you can also consult Melissa D’Arabian’s cookbook, Supermarket Healthy.
Image Source: pixabay.com