with homemade crusty French bread, butter grilled...More Zucchini!!!! We got 2 more or these big round zucchini's - such generous home growers! Again, I was thinking what to do with such a large quantity and of course thought of soup. I've based this one on my Carrot Curry Soup (still my fave!) and it turned out really well. I kept the quantities the same and as zucchini has more water this soup turned out a bit more liquidy. As I like my soups thick I quickly cooked up some potato and added that to the soup before blending and really liked the result.
Serving it up into the other round zucchini was just me being fancy ass but don't worry, nothing was wasted. I used the empty shell to make the same soup again the next day and froze the 4 quantities. Now we'll have summer fresh zucchini soup some time in the cool autumn - nice :)
Serves 4:
15g vegan margarine
1 large onion, diced
2 1/4 tsp mild curry powder (or use hot if you like)
1 litre veg stock, I made mine with 4 tsp marigold vegan stock granules
500g roughly chopped zucchini
1 medium potato, peeled and thinly sliced
salt and pepper to taste
1/2 tsp lemon juice - optional
Melt the margarine then add the onion and fry till just soft. Add the curry powder and gently 'toast' for 1 minute. Add a splash of the veg stock to de-glaze then add the rest. Bring to the boil then add the potato and zucchini. Boil with the lid on for about 15 minutes or until veg is very soft. Let cool slightly then blitz in a blender in batches till very smooth. Return to the pan and season with salt and pepper. (I would add pepper but no salt as the stock I use is salty enough) If you feel it needs it, add the lemon juice, adds a little 'freshness'. Also if you feel it's too thick, or spicy or both you can both thin and tone it down with some reduced fat coconut milk.
Recipe for the Crusty French bread to follow......
Serving it up into the other round zucchini was just me being fancy ass but don't worry, nothing was wasted. I used the empty shell to make the same soup again the next day and froze the 4 quantities. Now we'll have summer fresh zucchini soup some time in the cool autumn - nice :)
Serves 4:
15g vegan margarine
1 large onion, diced
2 1/4 tsp mild curry powder (or use hot if you like)
1 litre veg stock, I made mine with 4 tsp marigold vegan stock granules
500g roughly chopped zucchini
1 medium potato, peeled and thinly sliced
salt and pepper to taste
1/2 tsp lemon juice - optional
Melt the margarine then add the onion and fry till just soft. Add the curry powder and gently 'toast' for 1 minute. Add a splash of the veg stock to de-glaze then add the rest. Bring to the boil then add the potato and zucchini. Boil with the lid on for about 15 minutes or until veg is very soft. Let cool slightly then blitz in a blender in batches till very smooth. Return to the pan and season with salt and pepper. (I would add pepper but no salt as the stock I use is salty enough) If you feel it needs it, add the lemon juice, adds a little 'freshness'. Also if you feel it's too thick, or spicy or both you can both thin and tone it down with some reduced fat coconut milk.
Recipe for the Crusty French bread to follow......
Oh my gosh, is that really a zucchini? Ive never seen anything like it...so big! Anyhow i love zucchini, so i mite have to try your soup, it looks delicious :)
ReplyDeleteRose
Hi Rose! Yeah that's exactly what I said too when given these! I didn't even know they came round let alone so big. The one I used for the first soup was actually a lot smaller, but similar - they are good for soup, otherwise they take about a week to eat!!
ReplyDeleteWe're needing to use up a lot of courgettes/marrows and this looks like just the recipe I want! I love the 'bowl', by the way! Very classy, yet homespun! :o)
ReplyDeletewoowww che bel sito ciao piacere di averti conosciuta sono la numero 200 ^.^
ReplyDeleteora mi faccio un giro nel tuo blog un bacio veronica
Grazie e benvenuto numero 200!! :-)
ReplyDelete(Hopefully that says Thank you and welcome number 200!!)
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