Zucchini and Kale Vichyssoise

While much more of a hearty, colder weather soup, it’s hard to pass up on this when the garden is handing you zucchini left and right. And hey, it’s served cold – perfect for when the temperature soars and you don’t want to cook (just prepare it earlier in the day). This is a great, nutritious, and tasty take on traditional vichyssoise.

Zucchini And Kale Vichyssoise


Handful of kale, chopped
1 potato, peeled and cubed
1 small zucchini, cubed
½ small onion, diced

2 cups vegetable stock
1 tablespoon butter
1 tablespoon olive oil
½ cup half and half


Sauté the first four ingredients for five minutes in the butter/oil combo. Add two cups of stock, cover, and simmer for 20 minutes, or until the potatoes are tender. Process in a blender or food processor, then chill completely in the refrigerator for a couple of hours. Whisk in the half and half just before serving. Garnish with chopped chives or green onion.

Print Friendly
This entry was posted in Recipes, Soups and Stews and tagged , . Bookmark the permalink.

One Response to Zucchini and Kale Vichyssoise

  1. Santosh says:

    I also burned my kale chips the first time I made them, so now I bake at 325 and keep a close eye (and poke onlosiacacly with a fork). I usually do garlic, salt, and nutritional yeast. If you use margarine or butter for the oil, it takes away some of the remaining bitterness, although it also takes the healthy factor down a notch!

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Stories

Fatal error: Call to undefined function related_posts() in /usr/home/rwaynegray/public_html/northeastseasonings/well_seasoned_blog/wp-content/themes/twentyten/single.php on line 25