In this video you’ll see how to make an easy, quick , chunky, healthy and delicious zucchini soup with cornbread croutons. This recipe is loaded with onion, garlic, celery, jalapeno for a little kick, tomatoes and a pinch of turmeric, and of course, zucchini! Top this off with Southern cornbread croutons. If you enjoy the video, please press the like button and consider subscribing for future videos. Hey, leave a comment too. I would love to hear from you.
“Let food be thy medicine, and let medicine be thy food. “ – Hippocrates.
Chapters:
00:00 Intro
00:45 Cut and zucchini
01:12 Deseed jalapenos
01:34 Ingredients list
01:50 Sautee vegetables
02:48 Adding tomatoes and water
03:10 Simmering
03:28 Let’s make cornbread croutons
03:41 Ingredients to make croutons
04:00 Cube cornbread
04:29 Spread cubes in pan
05:00 Sprinkle seasoning
05: 35 Drizzle olive oil/toss
06: 25 Remove croutons from oven
06:45 Soup Time
06:60 Outro
Zucchini Soup Recipe
3 cups zucchini, chopped
2 tablespoons grapeseed oil
½ cup onion, diced
3 cloves garlic, minced
½ cup fresh basil
½ celery, diced
¼ cup fresh Jalapeños, diced
½ cup cut fresh basil
1 cup fresh tomato diced
1 teaspoon turmeric powder
4 cups water
DIRECTIONS: In a large pot, heat olive oil on medium heat, add minced garlic and diced onion. Sautee, until translucent. Add zucchinni and saute for 2 minutes, add basil, jalapeno, and celery
Cornbread Croutons
4 cups cubed day-old cornbread
1 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 table olive oil
Directions:
On parchment baking pan or baking sheet, sprinkle cornbread with seasoning mix. Drizzle with oil, turn to coat. Bake at 350 degrees until golden, gently tossing halfway through, 20 minutes. Serve with salads and soups.
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