Back when I was restricted to a low histamine, alpha-gal allergy diet, I was looking for some sauce recipes and found this recipe: Zucchini Dip Recipe.

As usual with my cooking, I modified the recipe to use what worked best for the moment. And, I came up with a soup recipe that I love! I taught my friend, Brookneil, how to make it recently, and she loves it too! My family doesn’t really agree with us, but I decided to share it anyway in case you are in the I-love-it-too camp.

It seems that with zucchini, it’s either feast or famine. Two years ago, I had so many zucchini in the garden, I didn’t know what to do with them! Last year, I didn’t and this year, I have had a few, but my plants are starting to die so I don’t know whether I will be able to make this recipe as often as I would like. My family also loves zucchini bread so I will use some of the zucchini for that as well.

Thursday, I was at my parents’ house. Since mom was diagnosed with colon cancer last week, I want to make sure that when we are there I am doing the cooking so that our presence doesn’t put an additional strain on her. I know she likes having us around—but I don’t want to make more work for her!

Because our garden is at their farm, I find it so fun to go pick vegetables and cook them immediately in their kitchen. Also, I am usually left alone in the kitchen when I am there because the girls have so many other things to occupy them (as long as they are playing with the cousins) that I have a few minutes of peace and quiet to be creative and make beautiful and yummy food for myself.

Last week, I made a delicious stir-fry with carrots, beets, peas, squash, onions, and fresh herbs. I had never made anything like it before, but it was fabulous!

In addition to the soup recipe that I am going to share with you, I made sautéed beets to eat with my soup on Thursday. I reached into mom’s cupboard, and without thinking, grabbed a cruet that I thought contained balsamic vinegar and poured a generous amount into the skillet. Even though Mom had the cruet clearly labeled “vanilla,” I didn’t see it until I was pouring and noticed that the viscosity of the liquid was not what I expected. And the scent of vanilla wafted up to me. I went ahead and added the balsamic vinegar from a different cruet. And the end result was actually quite good in my opinion!

Here is the soup recipe. I use the term “recipe” loosely here. Maybe I should say, soup inspiration because I don’t actually measure anything.

Ingredients:

Fresh zucchini, cut into pieces (Quantity depends on how much soup you want to make)
Sweet onion, cut into pieces (Use a ratio of 2:1 zucchini to onions)
Salt to taste
Pepper to taste
Oil of choice to drizzle over for baking (I usually use avocado, but olive oil is fine, too.)
Fresh herbs to garnish

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Chop the zucchini and onions into pieces. The smaller the pieces the faster they will cook. So, if you have a lot of time to leave them in the oven, you don’t have to spend a lot of time chopping, but if you need them to cook quickly, take the time to chop them into smaller pieces. I would say that 1/2” cubes or 1/4” slices would be the ideal size.
Place the chopped vegetables on a large baking sheet and drizzle the oil over all. Gently turn to coat. (Or you could mix the veggies and the oil in another bowl before placing on the baking sheet—your choice.) Sprinkle the veggies with salt.
Roast for 20-30 minutes, or until roasted a golden brown. Check and stir as needed to keep them from burning.
Remove from the oven and let them cool slightly (just so that you don’t burn yourself with steam or melt your blender). Transfer them to a high-speed blender and puree to desired consistency.
Taste and add more salt and pepper as desired.
Serve with fresh herbs for flavor and garnish!

Enjoy! And if you make the soup, please leave a comment to let me know whether you side with me and my friend on the deliciousness of this soup, or whether you agree with my family. :-)

And the results of the giveaway are as follows: since only two people commented on that post, I am going to give something to both of them! Kristen and Amy, I will be reaching out to both of you to give you some options of a handmade item.

Right after we arrived at the farm, Ellie went to the garden and picked a bouquet of flowers. She brought them into the kitchen and whispered that she wanted a vase. I saw this jar on the shelf and handed it to her. She put her zinnias in the vase and took them to Mom. I took a photo of the arrangement. If you like it, you can buy a print on Society6: Ellie's Zinnia Bouquet in Vintage Ball Mason Jar

Roasted Zucchini and Onion Soup