Rachel's Zucchini Soup
By: Rachel Lerner, Personal Web Nutrition
Go ahead, add soup to your list of gluten free foods. Rachel's Zucchini Soup recipe is an easy and healthy treat that has so much flavor, it's sinfully gluten free.
Notes
Rachel Lerner is a holistic health coach who specializes in food intolerances and allergies, and is the Founder of Personal Web Nutrition, a company that designs custom nutrition services to accommodate an individual’s needs and lifestyle.
If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.
Ingredients
- 1 cup boiling water
- 4 sun-dried tomatoes, not packed in oil
- 2 1/2 pound red-skinned potatoes, cut into cubes
- 3 cup water
- 2 cup all natural vegetable broth, or chicken broth without MSG
- 1/2 teaspoon ground pepper
- 3 zucchini, coarsely grated
- 1/3 cup nonfat evaporated milk
- 1/3 cup chopped fresh basil, or 1 teaspoon dried basil
Instructions
- In small bowl, pour the boiling water over the tomatoes. Let stand until the tomatoes are soft, about 5 minutes. Drain. Finely chop the tomatoes.
- In large saucepan over high heat, bring potatoes, water, broth and pepper to boil. Reduce heat to low, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove from heat. Using a slotted spoon, transfer half potatoes to a medium bowl. Using a potato masher, mash until almost smooth.
- Return the mashed potatoes to the saucepan. Add the zucchini and stir to blend.
- Return saucepan to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5-7 minutes.
- Stir in evaporated milk, basil and chopped tomatoes.