Smooth rolling...

So far so good. Things are going great and I believe great things are at work in my life. Bekah and I really have a lot to look forward to now that I will be back to working some normal hours. We struggled to get by there for a little bit but I think we grew by leaps and bounds together because of it. I believe this Daniel Fast is such a blessing to us both. We ate mostly leftovers and salad the last few days however, yesterday I made Basil Zucchini Soup. It came out pretty delicious! The recipe I'm gonna post is based on the one from the UltimateDanielFast.com site by Kristin Feola.

Basil Zucchini Soup

 

3 pounds zucchini, I used half regular and half Mexican zucchini,

(and her recipe said peeled although I did not peel mine)

4 tablespoons extra-virgin olive oil, divided

1 cup chopped onions

4 cloves garlic, minced

4 cups water

4 cups vegetable stock

2 (15-ounce) can chickpeas, rinsed & drained

1 tablespoon dried basil

1 teaspoon dried parsley

1teaspoon oregano

2 teaspoons salt

pinch of pepper 

Heat 1 tablespoon olive oil over medium heat in large saucepan. Add onions, garlic, a pinch of salt and pepper, and cook until onions are soft and translucent. Meanwhile, cut zucchini into 1-inch cubes. Add zucchini, and stir in 1 tablespoon olive oil. Cook 3-5 minutes, stirring frequently. Pour in water and stock, and bring to a boil. Reduce heat, and simmer 15 minutes.

Remove zucchini and onions with a slotted spoon, and place in food processor or blender. Process or blend until mixture is smooth (you may have to do in two batches and add some of the stock if needed). Return to saucepan. Place chickpeas in food processor or blender with 1 cup of the soup (or more if needed), and process until texture reaches desired consistency. Add chickpea mixture to saucepan. Stir in basil, parsley, oregano, and salt. Simmer another 15 minutes.

Thank you once again for your time. I hope you enjoy this soup as much as I did. Until next time, God bless!