Today I am grateful for the opportunity to make myself a yummy dinner and relax. This recipe was inspired by my Spanish co-worker’s quick fix dinner recipe for zucchini soup. She calls it “Crema de Calabazin” or “Cream of Zucchini.” I attempted to make it the night she told me about it but made the mistake of making it too thin and watery. I reattempted it today and added my own touches to make it more nutritious AND amazingly delicious.
4 large zucchini
2 large garlic cloves
water and vegetable bouillon
cube or prepared broth (either chicken or vegetable)
2 oz of soft cheese
1 cup of copped kale
ripe avocado for serving
cube zucchini and peel garlic and place in large soup pot. Pour broth up to top of vegetables. Set to simmer
Allow veggies to simmer until tender then add kale.
Allow vegetables to soften for another few minutes on low heat.
Using blender or immersion blender to blend ingredients until smooth.
Add onion powder, cayenne pepper or other seasoning of your choice to taste. Add 2 oz of cheese then blend again until smooth.
Serve with sliced avocado to set this soup over the edge. Insanely good and packed with nutrition!