Winter’s chill set in last week, with temperatures below freezing. It was a perfect motivation to cook two easy soups that we love. We make this soap with my favorite cheese, dry chevre — or goat’s cheese. You can easily substitute feta cheese instead.
Zucchini and Goat Cheese Soup
2 Tbsp olive oil
1 large onion, chopped
2 garlic cloves crushed (or my shortcut: 1.5 tsp garlic puree in tube)
1 pound sliced zucchini
1 medium potato (8oz) chopped
1 – 2 tsp chopped parsley
2.5 Cups vegetable stock
3 oz crumbly goat’s cheese or Greek style feta cheese
Salt and pepper, garnish with parsley
In a large pan, heat the oil, add the onion and garlic and soften.
Add the zucchini and potato; sauté for about 10 minutes.
Add the parsley and stock, boil and cook for 15 to 20 minutes.
Let the soup cool then blend to purée.
Add the feta cheese and stir til melted.
Gently reheat and serve with garlic croutons and parsley on top!
