Here’s my favorite soup using Zucchini. It’s adapted from a recipe in the original cookbook ‘Laurel’s Kitchen’ that I found decades ago. (I’m no longer strictly vegetarian, and sometimes I use chicken stock or half chicken stock and half chicken bone broth. But I think I still like the soup better with vegetable stock):
http://www.freerepublic.com/focus/f-chat/3259353/posts
Love that! Thanks!
Speaking of bone broth, have you visited the “Mary’s Nest” site? It is one of the best real food sites I have ever seen!
Loved Ann Archy’s favorite green soup recipe on that thread:
Roast broccoli florets on a big baking sheet with olive oil and sea salt and cracked pepper to taste.
Roast at 350-375 for 20-30 minutes until some carmelization shows.
Put into blender with some milk....blend away until consistency and creaminess is what you like and enjoy!!
I usually have to nuke my bowl a little because the milk cools the soup quickly.
I add grated cheddar and a little more pepper.
The past few months I rediscovered zucchini and I’m addicted!
I’ll give this a try but leave out the split pea.
Haven’t done eggplant in a while. Ready to give it a retry.