Recipe Background
New Year Soup is a perfectly balanced dish for the early days of January! It's warm, nourishing, and delightfully creamy, almost like a chowder in its luscious texture and flavor. And yet, New Year Soup is perfect for keeping those "eating better" resolutions since zucchini is literally puréed into the broth and there's virtually no fat anywhere to be found! This is how you make eating a little healthier much easier and much, much tastier!
New Year Soup is a perfectly balanced dish for the early days of January! It's warm, nourishing, and delightfully creamy, almost like a chowder in its luscious texture and flavor. And yet, New Year Soup is perfect for keeping those "eating better" resolutions since zucchini is literally puréed into the broth and there's virtually no fat anywhere to be found! This is how you make eating a little healthier much easier and much, much tastier!
Ingredients
For the zucchini broth:
- 1 1/4 pounds zucchinis peeled and cut into 3/5-inch slices
- 1/2 large onion roughly chopped
- 2 cloves garlic peeled and whole
- 2 cups chicken broth
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup fat-free milk
- salt to taste
For the soup:
- 1 tablespoon butter
- 2 cloves garlic minced
- 1/2 large onion finely chopped
- 1 1/2 cups carrot peeled and finely diced
- 1 1/2 cups celery finely chopped
- 1 small red bell pepper finely chopped
- 1 1/2 cups chicken cooked and diced
- 3/4 cup frozen peas
- salt to taste
- black pepper to taste
- fresh thyme optional, to taste, for garnish
Directions
- In a pot over medium-high heat, add the zucchinis, the roughly chopped 1/2 of the onion, 2 of the whole garlic cloves, the chicken broth, the water, the garlic powder, the onion powder, and 1/4 teaspoon of the black pepper and stir to combine.
- Bring the zucchini mixture to a rapid simmer.
- Lower the heat to medium and continue to simmer the zucchini mixture until the zucchinis are very soft.
- Transfer the pot from the heat.
- Add the milk to the zucchini mixture and stir to combine.
- Using an immersion blender, blend the zucchini mixture until it is smooth.
- Taste the zucchini mixture for seasoning and add the salt, as needed.
- In a large saucepan or pot over medium heat, melt the butter.
- Add the remaining minced garlic, the remaining finely chopped onion, the carrots, and the celery to the melted butter and cook, while stirring, for 3 minutes.
- Add the red bell peppers to the vegetable mixture and cook, while stirring, until the onion is translucent and very soft, about 2 minutes.
- Add the zucchini mixture, the chicken, and the peas to the vegetable mixture and stir to combine.
- Bring the soup to a gentle simmer and allow it to simmer until the peas are cooked, about 2-3 minutes.
- Taste the soup mixture for seasoning and add the salt and the extra black pepper, as needed.
- Serve garnished with the thyme.
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