The flood of zucchini at the farmer’s market and in our neighbor’s garden has prompted me to come up with new ways of eating it! It’s one of the most abundant summer vegetables that I’ve ever met, yet there are only so many stir fries, sautes, zucchini muffins etc. that one can make before wishing for something a little different.
I decided to turn a particularly gigantic zucchini into soup. Curried soup to be precise, because that’s exactly what I happened to be feeling like. I was so happy with the way it turned out, even my husband who’s not nearly into soup as much as I am liked it!
Curried Zucchini Soup
2 tablespoons oil (ghee/butter/lard)
1 medium onion, diced
2 cloves garlic, minced
2 pounds zucchini, rinsed and diced
1 medium potato (I used Yukon gold, about 1.5 cups small dice)
1 tablespoon curry powder
3-4 cups chicken/vegetable stock
1 cup frozen chopped spinach (or equivalent fresh)
1 teaspoon sea salt (or to taste)
1. Heat oil in a large pot. Add onion and garlic and sauté gently for about 5 minutes.
2. Add the zucchini, potato and curry powder. Mix to coat the vegetables in the curry powder and cook for another 5 minutes or so.
3. Add the stock, spinach, salt and pepper. Bring to a simmer, partially cover, and simmer until vegetables are cooked – about 25-30 minutes (I cut the potato much smaller than the zucchini so both would take about the same time to cook).
4. Allow the soup to cool a little, then blend.
5. Tastes great with a dollop of yogurt!
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