Day 19 of 30 Soups in 30 Days...
(And in case you're wondering, no, my family isn't quite ready to mutiny over the fact that all we've been eating for the past two weeks is soup. They're getting close, though...)
This is an old favorite of ours -- super healthy, super low fat, but still very rich and satisfying.
We love this one because it feels like a cream soup -- and in case you haven't yet noticed, we're all about skipping dairy, especially when we're camping. The less I have to refrigerate, the better.
We've actually never eaten this soup while camping, I must admit -- but it's a standard at our house, and it's perfect for a winter trip if served hot, a summer trip if served cold (and really, this soup is awesome chilled). If you take this on an outing, it's best to make it at home and either refrigerate it or freeze it, since it requires an immersion blender to finish.
(And in case you're wondering, no, my family isn't quite ready to mutiny over the fact that all we've been eating for the past two weeks is soup. They're getting close, though...)
This is an old favorite of ours -- super healthy, super low fat, but still very rich and satisfying.
We love this one because it feels like a cream soup -- and in case you haven't yet noticed, we're all about skipping dairy, especially when we're camping. The less I have to refrigerate, the better.
We've actually never eaten this soup while camping, I must admit -- but it's a standard at our house, and it's perfect for a winter trip if served hot, a summer trip if served cold (and really, this soup is awesome chilled). If you take this on an outing, it's best to make it at home and either refrigerate it or freeze it, since it requires an immersion blender to finish.
Serves 4-6
Ingredients:
8-12 oz. uncooked shrimp
Mix of equal parts (about 1/8 t each) chili powder, paprika, ground cumin, salt, garlic powder, onion powder, white pepper. OR -- just use your favorite spicy mix, like Tony Chachere's Cajun blend
3 T olive oil, divided
6 small zucchini, sliced into 1/4" rounds
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine
4-5 cups vegetable stock or chicken stock
salt and pepper
1 t ground cumin
1/2 t ground coriander
Chopped cilantro for garnish, if desired
Instructions:
Ingredients:
8-12 oz. uncooked shrimp
Mix of equal parts (about 1/8 t each) chili powder, paprika, ground cumin, salt, garlic powder, onion powder, white pepper. OR -- just use your favorite spicy mix, like Tony Chachere's Cajun blend
3 T olive oil, divided
6 small zucchini, sliced into 1/4" rounds
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine
4-5 cups vegetable stock or chicken stock
salt and pepper
1 t ground cumin
1/2 t ground coriander
Chopped cilantro for garnish, if desired
Instructions:
- Toss shrimp with your chili powder mixture.
- Heat 1T olive oil until shimmering. Add shrimp, and saute until lightly browned, about 4 minutes. Remove shrimp and set aside. (Alternatively, you may roast shrimp over a grill).
- In the same pot, heat 2T olive oil until shimmering. Add zucchini and onion, and cook over medium high heat, stirring often, until zucchini is soft and slightly browned -- about 10 minutes. Add garlic and cook another 2 minutes.
- Add white wine and scrape bottom of pot to deglaze.
- Add 4 cups stock and season with salt and pepper. Bring to a simmer and add cumin and coriander. Simmer about 15 minutes.
- Using an immersion blender, blend soup well, adding stock if needed. Soup should blend to a very creamy consistency.
- Ladle into bowls, and top with several shrimp and chopped cilantro. Add freshly ground black pepper, and serve.
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