Writing a post about eating this soothing spring soup, it’s only appropriate that I do so lounging on the couch with “How to Lose a Guy in 10 Days” playing on TV in the background. While I usually think of winter as a time for hibernation, soup, and Sunday night movies, I tend to lean towards things that comfort me in times of transition.
It’s undeniable that Spring is exciting- colorful flowers start showing up, the grass is finally green again, and the days are longer and brighter. While we’re all anxious to spend our days outside basking in the sun, there’s still that residue of the winter cold, and May showers which keep us cooped up indoors.
With the endless rain we’ve been having, I find myself craving something warm, but not the same winter stews I’ve been eating the last few month. So instead of the winter squashes and beans I usually use for soup, I turned to zucchini and green beans. This soup was a spin on a “zoodle” stir fry I make weekly, and it’s amazing how by adding some different spices and water it transforms into something totally different. Even though I love fresh salads and could eat them for every meal, eating soup is a great way to soothe digestion and warm up from the inside out. I enjoyed it with some grilled salmon on top, but I can see myself adding in cooked quinoa, chicken, or beans when I make it again. This “noodle” soup is the perfect transitional meal as we move into spring and summer.
Spring Zucchini Soup
1 teaspoon Oil (I used coconut oil)
1/2 large Red Onion, chopped
3 large Zucchini
1/2 trimmed Green Beans, chopped into 1 inch pieces
4 leaves Kale, chopped
1/2 teaspoon dried Thyme
1/2 teaspoon Salt
1 pinch White Pepper
2 cups of Water
1 Bay Leaf
Start by spiralizing the zucchini into long noodles (you can also do this with a peeler.)
Place a large pot over medium heat, and once it’s hot add the oil. Once the oil is warm, add the onions, stirring until translucent. Add the rest of the vegetables and stir for 2-3 minutes.
Cover the vegetables with 2 cups of water, add thyme, salt, pepper, and a bay leaf. Bring the water to a boil and then lower to a simmer. Allow to cook on low for 15 minutes, until the vegetables soften.