Vegan Zucchini Soup

It’s that time, the days are getting shorter, the nights are cooler, and for some reason Mother Nature has decided to give us all the rain we’ve been asking for all summer in the space of 1 week - she is quirky. 

I’ve cleaned out a good part of the garden although there are still green tomatoes, okra (when will it ever end!), and winter squash. The basil and parsley are drying, and I’ve been saving zinnia, tithonia, and other annual seeds for next year. 

The squirrels have slowed in their effort to destroy my zinnias (notice I said slowed not stopped) so we still have some beauty left in the yard. It’s time to start preparing the garden beds for winter and planning for next year. 

I like to take stock at the end of the growing season to decide what I want more of, less of, and none of. 

• Tomatoes, summer and winter squash, and garlic are mainstays in our garden. I think I will definitely stick with the honeynut variety of winter squash - it’s so sweet. 

• I’ll plant okra again but not as many plants. Even though it deserted me, I’ll give eggplant another go. 

• I’ll do less kale, more sugar snap peas, and add onions and rutabagas for next year. 

We’re still harvesting zucchini, although tomorrow I plan to pull the plant - honestly, we’re good. We have chunks, slices, and zoodles. There is zucchini bread in the freezer, which we will enjoy with our morning coffee over the long winter months.

Last week when the temps were colder I made a vegan zucchini soup - it was warming and delicious. The ingredient list is fairly short - most of the things you have in your refrigerator and pantry. This is an easy-to-make soup that is hearty - you won’t regret making it. 

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 green onion, chopped

1 celery rib, chopped

1 sprig fresh thyme, or 1/4 teaspoon dried

1/2 teaspoon Italian seasoning

2 medium zucchini, cut into slices

1 medium carrot, diced

1 (15-ounce) can of white bean, Great Northern, Cannellini beans or Navy

3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon

1/4 teaspoon Cayenne pepper

salt, to taste

Instructions:

1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, and Italian seasoning, and cook until onion is soft. 
2. Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
3. Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thick, simmer longer. Mash some of the beans with a fork and it will help to thicken the soup as well.

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