Creamy Zucchini Soup – Bosnian style

The scenery outside is idyllic. Everything is covered in deep snow, the trees look like huge lace doilies sprinkled with glitter. But reality is the frigid temperatures (-40F with wind chill!) got us stranded in the house for two days. In my book, that calls for a hot soup. My freezer is stacked with vegetables from my garden and the zucchini plant was especially fruitful this year, thanks to the organic soil my husband bought.

Not wanting to leave the warmth of my blanket this zucchini soup was the perfect choice for today’s lunch as it only took about 30 minutes to make. Soon enough I could bundle up again with a cup of soup in my hand – just in time for another movie. We have seen lots of movies in these two days. I don’t remember last time I was this lazy, not counting last week when I was down with a nasty cold. Well, one thing is sure – I’m enjoying this little break.

Ingredients:
Serves 4

1 large Zucchini, peeled, seeds removed and diced (about 4 cups)
1 medium Onion, chopped
2 large Carrots, sliced or diced
1 Garlic clove, finely chopped
3 large Potatoes, peeled and diced
2 tablespoon olive Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon Paprika
1 teaspoon Crushed Red Pepper (optional)
2 tablespoons Sour Cream
4 -5 cups Vegetable Broth (can be substituted with water and 1 tablespoon Vegeta, Bosnian spice mix)
Salt and Pepper
1 cup cooked, crumbled Bacon (omit for vegetarian version)

Directions:

Heat the olive oil, crushed red pepper if using, and paprika in a large pot over medium heat. Add onions, garlic and carrots and sauté until onions are translucent, about 5 minutes. Mix in diced potatoes and vinegar and sauté, stirring occasionally, for 5 minutes longer or until potatoes are translucent. Add zucchini and enough broth to just cover the vegetables then bring to boil. Lower the heat and cook for 15-20 minutes, or until potatoes are cooked. Stir in sour cream. Using an immersion blender blend the soup until creamy but leave some potato and zucchini chunks for texture. Season the soup with salt and pepper to taste.  To serve, top the soup with a dollop of sour cream and some bacon bits.

Stay warm, my friends! What is your favorite soup recipe for cold days? Please share it in the comments, I will feature it on the blog credited to you!

(Those pictures below don’t do the pretty snow justice though)

Creamy Zucchini Soup – Bosnian style

Ingredients

  • 1 large Zucchini, peeled, seeds removed and diced (about 4 cups)
  • 1 medium Onion, chopped
  • 2 large Carrots, sliced or diced
  • 1 Garlic clove, finely chopped
  • 3 large Potatoes, peeled and diced
  • 2 tablespoon olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Paprika
  • 1 teaspoon Crushed Red Pepper (optional)
  • 2 tablespoons Sour Cream
  • 4 -5 cups Vegetable Broth (can be substituted with water and 1 tablespoon Vegeta, Bosnian spice mix)
  • Salt and Pepper
  • 1 cup cooked, crumbled Bacon (omit for vegetarian version)

Directions

Heat the olive oil, crushed red pepper if using, and paprika in a large pot over medium heat. Add onions, garlic and carrots and sauté until onions are translucent, about 5 minutes.

Mix in diced potatoes and vinegar and sauté, stirring occasionally, for 5 minutes longer or until potatoes are translucent. Add zucchini and enough broth to just cover the vegetables then bring to boil. Lower the heat and cook for 15-20 minutes, or until potatoes are cooked. Stir in sour cream.

Using an immersion blender blend the soup until creamy but leave some potato and zucchini chunks for texture. Season the soup with salt and pepper to taste.

To serve, top the soup with a dollop of sour cream and some bacon bits.

http://all-thats-jas.com/2014/01/creamy-zucchini-soup-bosnian-style.html

We’ve been advised to stay off the roads and I can’t even visit my daughter today for her 28th birthday. Honey, mama will make it up to you soon!

Happy Birthday Andrea!

whiteout from my window

My poor hubby – finishing touches on our driveway after snowblowing it first.

Baylie does not like the cold. “Let me in mom!”

What Lacey really thinks of the cold weather

Stay warm my friends!

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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5 Comment

  1. […] CREAMY ZUCCHINI SOUP by All that’s Jas […]

  2. […] bake with zucchini. Grilled or roasted is our favorite way to make it. I often serve this creamy zucchini soup or hide it in Alfredo sauce. Then there’s zucchini bread. We got bored with the bread. I […]

  3. […] Creamy Zucchini Soup Bosnian Style Creamy Zucchini Soup Bosnian Style – healthy and quick to make. Omit bacon for vegetarian style.For full “Creamy Zucchini Soup Bosnian Style” recipe click here […]

  4. Reply
    Laura
    January 8, 2014 at 3:05 pm

    I am going to try this one soon! Looks like a lovely soup.

    1. Reply
      allthatsjas
      January 8, 2014 at 3:26 pm

      Hi Laura,

      this soup is mild in flavor and really stretchable if you need to feed a crowd.

      Warm hugs!

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