It's as easy as baby food zucchini! It can be savory or sweet or bland or spicy...whatever. It can be as thick or thin as you want it to be, adjust the liquid to your liking. The liquid can be broth or water. I let my food processor finely slice it and then put it in the microwave to cook. I often add herbs.
If I feel salty, I use stock (I NEED THE SODIUM!!! due to my condition) and when it's cooked--the herbs steep--I put it in the food processor. Stock isn't necessary, though. It's great, too, with fruit topping or other veggie topping--peaches, nectarines, berries--even those blue ones I shouldn't have cursed yesterday!!! Visualize a swirl, or in comparison to some cake decorations. Sometimes I mix spinach in with it, or asparagus. It's one of those tried tested and true creamy soups without the addition of a not-milk. It's good with beet slices or some carrot, or if you're really in a bitter mood, turnip. Snopeas? It's a fill in the blank soup. I suppose roasted/peeled peppers would work. Sorry, I'm thinking optically. A little contrast is nice--you know, dimension, i.e. what's floating in this bowl of soup. Texture, colour, whatever. Baby corn, floating on too? Without adding liquid to the zucchini puree, it becomes more like a sauce or gravy. So, in essence, it is baby food zucchini with as much or as little of a twist as you're in the mood to give it.
I like finishing it with fresh lemon. A little vinegar of choice is nice too.
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Re: Velvety zuccini soup
