Zucchini Oregano Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Zucchini 7

  • Fresh Ginger 1 1/2 Tbsp

  • Fresh Oregano 7 sprigs

  • White Onion 1

  • Oranges 2

  • Garlic Cloves 7

  • Granny Smith Apples 4

  • Yellow Onion 1

Pantry

  • Light Brown Sugar 2/3 cup

  • Apple Cider Vinegar 1/2 cup

  • Extra Virgin Olive Oil 2 Tbsp

  • Raisins 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 4 1/2 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Red Pepper Flakes 1 pinch

Preparation

  1. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced White Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4 Granny Smith Apples
    • 2 Oranges
  2. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1, diced White Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4 Granny Smith Apples
    • 2 Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1 pinch Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  3. Prepare Veggies

    Prepare ingredients reserving zucchini peels.

    • 7 Zucchini
    • 1, diced Yellow Onion
    • 7 Garlic Cloves
  4. Simmer Soup

    In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

    • 2 Tbsp Extra Virgin Olive Oil
    • 6 sprigs, leaves and tender stems Fresh Oregano
    • 4 1/2 cups Vegetable Stock
  5. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  6. Serve

    Ladle soup into bowls and serve with topping. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.

    • 1 sprig, 4 leaves per bowl Fresh Oregano
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Low Fat 11.0 g 13%
Total Saturated Fat 2.0 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 3%
Low Sodium 1030 mg 45%
Total Carbohydrate 101 g 37%
Fiber Total Dietary 11 g 38%
Sugars Total 75 g  
Protein 14 g 28%
Excellent Source: Vitamin C 110 mg 120%
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By Innit Culinary Team