I can't stop making this high-protein chilled soup
Bonus - it uses up your zucchini. Plus, a secret ingredient adds creaminess.
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my July batch. For the very first time in Weeknight Simple’s history, we have a TIE, between the Chilled Zucchini Soup w/ Crispy Chickpea ‘Croutons’ and the Curried Lentil Mushroom Bolognese!
Being in the Very Important Position of tie-breaker, I decided to publish the Zucchini soup for 2 reasons: 1. It is hot as heck right now, and 2. You can find the Lentil Bolognese in my cookbook. So here we are and here is the recipe. It was a huge hit in the cooking classes I taught in Mexico last week and has 21g protein and 14g fiber per serving!! Read the recipe to find the secret ingredient that adds protein and creaminess.😇
PS: For those new to my newsletter, I offer a recipe membership with 5 protein-packed, gut-healthy dinner recipes/month for paid subscribers. See a preview of the June recipes here and July recipes here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
But first, a quick announcement.
My award-winning cookbook, The Vegetarian Reset has been selected as a "2023 Releases to Remember Best Deal" for Amazon Prime Day!
What does this mean? You get the Kindle version for only $1.99, aka practically free. Now, if you already have the hardcover (PS it's gorgeous😍), you might want to get the Kindle version to take wherever you go (or you know, when you're standing in the kitchen and the bookshelf feels too far).
If you don't have the hardcover and you've been holding off on doing The Vegetarian Reset Challenge for price reasons, well, now is your chance. Get the book for only $1.99 and go for it!
I have been told that this is a Prime Day Deal and will expire on July 17th. So move fast! Get the Kindle version of The Vegetarian Reset for only $1.99 now.
PS: The hardcover also appears to be on a steep discount of 33%, so $23.60 (regularly $35). It's the lowest I've ever seen it go. Maybe do some proactive Christmas shopping? It makes a beautiful gift that will keep on giving!💚 If you respond to this email I would be happy to mail you an personalized autographed bookplate that will make it a signed copy, and even suggest some ingredients that would make a great bundle.
Chilled Zucchini Soup w/ Crispy Chickpea ‘Croutons’
Serves 4 as a large and filling main, or 8-10 as an appetizer. Halve the ingredients if cooking for 1 or 2.
Ingredients
4 servings Crispy Turmeric Za'atar Chickpeas
1 large leek(s)[300g] , or sub onion
3 Tbsp. olive oil
fine sea salt, to add as you go
freshly ground black pepper, to add as you go
1 lb zucchini (courgette)[450g] , diced (2-3 medium)
3 cloves garlic, finely diced or minced
4 cups low sodium vegetable broth[960ml] (I use Better than Bouillon concentrate)
⅔ cup frozen green peas[110g]
1 lb silken tofu[450g]
1 small bunch fresh mint leaves
3-4 Tbsp. white wine vinegar, to taste
red chile flakes, to garnish
Directions
Step 1. Using a knife, trim the bottom and separate the dark green part of the leek from the white part (we will use both). Slice the white part in half lengthwise, then slice each half crosswise into half-moons. Repeat for the dark green part. Then transfer the leeks to a colander and immerse the colander in a large bowl of water for 2-3 minutes. Using your fingers, rub each piece to dislodge any hidden dirt between the ribbons (it’s fine if the ribbons separate). Then place the colander under running water and rinse the leeks a few times thoroughly.
Step 2. Heat a large saucepan over medium heat. When hot, add olive oil, leeks, sprinkle with salt and pepper and cook, stirring, for 6-8 minutes or until leeks have softened. Add the zucchini, sprinkle additional salt and pepper and cook, stirring occasionally until zucchini is no longer raw, about 5 minutes. Add the garlic and cook for a minute. Then add broth and bring to a boil. Add the green peas straight from frozen and let them cook in the boiling water. Simmer for 5 minutes then turn off the stove.
Step 3. Add the silken tofu, breaking it up into pieces with a spoon as you scoop it out of the container. Then add the mint leaves. Use an immersion blender to blend the soup until smooth, or cool the soup down and transfer to a large blender. Taste and add more salt as needed. Transfer to a large bowl, add 3 Tbsp white wine vinegar and mix well. Taste and add more vinegar if needed. Refrigerate until ready to serve.
Garnish with chickpeas just before serving. You can also add some finely diced cucumber and onion for garnish, if you like.
Cooking Note
Freeze leftovers (just the soup, not chickpeas) for upto 2 months. You may need to blend the soup for the right consistency after thawing. The crispy chickpeas can be stored at room temperature for 2-3 days or in the fridge up to a week. Refresh them by reheating for 5 minutes in the oven at 425F or in the air-fryer for 2 minutes at 375F.
Nutrition per serving (see disclaimer)