Happy Spring!

Still in soup mode over here in New Jersey with the cooler temps and dreary grey sky. This recipe is a new take on the very popular creamy zucchini soup I posted a few years ago.

Today’s version is made with all kinds of green – zucchini, swiss chard, tarragon, and parsley. Thinking spring over here in my kitchen and want to share some of this greenness with you!

This soup can be made simply with the leek (or an onion), zucchini and broth. All the other ingredients simply add more depth of flavor and deliciousness.

If keeping it to just a few simple ingredients works for you, then do that. Likewise, if you are vegan, substitute vegetable broth for the chicken stock. Have fun making it the way you like it and think spring!

Zucchini Soup

3 organic zucchini, sliced in to chunks
1 leek, peeled, rinsed and chopped
3 large leaves of swiss chard, chopped
2 tablespoons fresh tarragon sprigs
2 tablespoons fresh chopped parsley
2 cups chicken or vegetable broth
1 tablespoon avocado oil
1 teaspoon herbs de provence
1/4 teaspoon cumin
1/4 teaspoon coriander
Himyalan sea salt
Fresh ground Pepper

In a large stock pot, add oil and leeks. Cook over medium high heat until leeks are tender and translucent. Add zucchini and broth. Simmer over medium heat until zucchini is tender, about five minutes. Stir in chard, fresh herbs and spices. Cook another few minutes until chard is wilted. Pour soup into blender or food processor and blend until smooth, adding more liquid if needed. Season with salt and pepper.