Easy Zucchini and Bread Soup

I woke up to snow covering our yard this morning.  YUCK.  It’s only October 2!  I know it won’t stick around but nonetheless, I was not prepared for it!  It has kinda sent me into panic mode, I have so much to do before winter gets here!  To make myself feel better I decided to make it a soup day.

Here is what you need to make this EASY Zucchini and Bread Soup…



Ingredients:
2 onions
2 cloves of garlic
1 large zucchini or about 4 small (I had a large yellow variety on hand)
1 chicken bouillon cube
a few table spoons of Extra virgin olive oil
fresh mint to taste (optional)
8 slices of bread (frozen if you have)

Method:



Peel and chop the onions.  Finely chop the garlic.  Trim the ends off the zucchini, cut them in half lengthwise and dig out the stringy and seed filled inside.  Chop up the zucchini.  Add the onion, garlic and zucchini to a large saucepan on medium-low heat, with a few table spoons of olive oil.

Cook for about 1 hour, stirring occasionally and add a little water if you need to.  Caramelize together to get the best flavour.



Cut up about 6 to 8 slices of bread into cubes.  I used frozen bread because it is easier to cut.



After the zucchini mixture has cooked for about 1 hour, crumble in the bouillon cube and stir in the bread. 



Pour in 4 sups of boiling water, and bring the mixture back to a boil.  Simmer for about 10 minutes.  Season with salt and pepper.  Add finely chopped mint to top of bowl or stir into soup and serve.




As Always,
Sandra

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