Green Super Soup

This is one of my favorite soups, ever!!!

There are quite a few steps involved, but it is totally worth it!

Ingredients:

1 teaspoon Dried Oregano
Extra Virgin Olive Oil
Salt
3 Medium zucchinis
1 small tomato
1 shallot
1 medium diced carrot
2 cups of frozen peas
2 large white button mushrooms (sliced)

Tools necessary:
Oven
Blender or Immersion blender
Large soup pot
Non-Stick skillet

Process:

Preheat oven to 350 degrees
Slice 2 zucchinis into medallions and toss with a pinch of salt, dried oregano, and 2 teaspoons of olive oil.  Arrange zucchini in a single layer on a baking sheet and allow to bake for 30 minutes.  Then, set the oven on a low broil, and allow the zucchini to get slightly charred.  Turn off the oven and set the zucchini rounds aside.  If you're hungry at this point, feel free to snack on some of these delicious appetizers.

In a non-stick skillet -
heat 1 teaspoon of extra virgin olive oil
Brown the mushrooms
Allow each mushroom plenty of space.  You want to brown them, not steam them.
Set mushrooms aside

In a pot -
Combine:
1 tablespoon of extra virgin olive oil
the third zucchini diced
carrot diced
tomato
shallot
peas
salt to taste
toss and saute for five minutes
add enough water to cover the ingredients an cover

Bring to a boil, then simmer for 25 minutes.

Add the roasted zucchinni and the browned mushrooms to the soup.

Insert the immersion blender and blend on high speed until you get the desired consistency.  If it is too thick, add more water.

(If you are using a blender, allow the soup to cool before blending)


Enjoy.
(For Karen)
Please let me know if any of this is unclear.

Photos to follow