Zucchini and Oat Soup

I was curled up in my favourite armchair, when I found this Zucchini and Oat soup while checking recipes in a cookbook – Mexico: The Beautiful Cookbook,  by Marilyn Tausend (1996), which is also a chockablock of information –  referencing it to have been created in the Mexican state of Guerrero by Adelfa Silva sometime in the second half of the 20th century.  This soup is a comforting and healthy choice for a good start of the year, either using zucchini bought at the supermarket, or from the garden, in mild climates or the Southern hemisphere.  My recipe more or less follows the original, which is a wheat-free and vegetarian recipe, however, I found it a little too chunky, and the milk flavour too strong, so I sliced the zucchini instead of cubing, and added some veggie broth. I also offer options for adjustable toppings, if gluten and meat are not an issue, such as croutons, or as seen in the photo at the top of this post, crispy bacon.

Zucchini and Oat Soup – Sopa de calabacitas con avena

  Printable recipe:  Zucchini and Oat Soup

Ingredients (for 10-12 portions)

6-8 medium (1½-1¾lb, 680-800g) zucchini; washed, ends removed, halved lengthwise, and sliced
¾ cup rolled oats (old-fashioned, not instant)
¼ white onion; peeled, and finely chopped
8 cups milk
3-4 cups hot mushroom or vegetable broth (or water and 1 cube  bouillon)
2 tbsp butter
Salt and pepper (preferably white), to taste
Optional: sliced fried bacon; croutons

Place butter and onions in a large pot over medium heat (photo below, left).  Stir to melt butter and coat onions, and continue cooking until onions become translucent, then stir in oats (photo below, right):

Continue stirring and cooking for a couple of minutes, until the oats have turned light golden brown (photo below, left). Incorporate zucchini slices, and sauté for one more minute (photo below, right): 

Pour in half a cup of broth (or water), and scrape any brown bits from the bottom of the pot (photo below, left).  Add milk (photo below, right):

Continue cooking and stirring to bring to a gentle boil, then add the rest of the hot liquid (broth or water and bouillon cube, photo below, left).  Season with salt and pepper, to taste, and keep simmering for another five minutes, then serve (photo below, right):

The oats fluff during cooking, and also help thicken the soup, without the need of flour or cream, providing a satisfying hot bowl at the table:

For extra flavour and texture, crunchy croutons may be added, or as shown at the top of the post, and below, crispy sliced bacon:

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I am bringing my recipe to Thursday Favourite Things #692 with Katherine @ Katherine’s Corner, Bev @ Eclectic Red Barn, Pam @ An Artful Mom,  Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am sharing my recipe at  Full Plate Thursday #728 with Miz Helen @ Miz Helen’s Country Cottage.

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I am joining Fiesta Friday #571 with Angie @ Fiesta Friday.