34. Burrito Recovery Plan Zucchini Soup

…or, "there's no such thing as too much Mexican food."

We're not much of a fast-food family, but we'll make the occasional exception–especially for Chipotle. Niman Ranch beef, delicious corn salsa, guacamole that's actually made of avocados… yeah, I'll deign to eat that every once in a while.

So after yesterday's Chipotle burrito lunch–in fact, several hours after yesterday's Chipotle burrito lunch–I was still feeling a mite on the full side. But there was soup to be made, and somehow my children (who ate just as much as I did for lunch, and who have smaller stomachs to boot) were miraculously hungry.

The answer? This fairly light, vaguely Mexican-inspired, zucchini soup. It'll make you feel virtuous! And–if you use vegetable broth–even vegan!

If you were feeling hungry enough that you wanted a full-on meal, this would be excellent with guacamole quesadillas. (Really, though, what isn't excellent with guacamole quesadillas?)

Zucchini Soup with Lime and Cilantro
Serves six, theoretically, but there was none left at evening's end last night.

2 Tbsp olive oil
1 medium onion, chopped
1 fresh jalapeno pepper, minced
3 cloves garlic, minced
1 tsp cumin
A couple pinches of salt
4 cups stock
1 15-ounce can diced tomatoes, undrained
1/3 cup rice, white or brown
1 large or two small zucchini, chopped
Juice of 1 medium lime (about 2 Tbsp)
1/2 cup chopped fresh cilantro
Grated Monterey Jack cheese for serving (optional)

Heat oil in a soup pot over medium heat; add onion and jalapeno and cook, stirring, until onion is translucent, about 7 minutes. Add garlic, cumin and salt; cook and stir one minute more.

Add stock, tomatoes and rice. Bring to a boil; cover, reduce heat and simmer until rice is almost tender. (Obviously, this timing will depend on whether the rice is white, brown or some other color. Give it 10 minutes for white rice, about half an hour for brown rice.)

Add zucchini; return to a simmer and cook until zucchini is tender, about 10 minutes. Stir in lime juice and cilantro; taste and correct seasoning.

Serve with cheese sprinkled over each bowl.


About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes, Soup 365, Vegan, Vegetarian, Vegetarian Option and tagged , . Bookmark the permalink.

2 Responses to 34. Burrito Recovery Plan Zucchini Soup

  1. Mark says:

    I’m a bacon quesadilla kind of guy, but hey, I like quacamole on those too. Guacamole on pine cones would be fine. Yum!

  2. Karen says:

    I am totes making this tonight.

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