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Zucchini Sideline Soup

Zucchini Sideline Soup

October 17, 2010 by Liz Gardner Leave a Comment

There is always an abundance of zucchini in the Fall including those which have grown rather large while hiding under the leaves. Here is a way to use those extra large zucchini. When cutting  zucchini to be canned – I don’t use the fleshy centres (nor seeds) or the ends for canning so this is where the soup comes in.

Zucchini - prolific and versatile
Zucchini – prolific and versatile

Zucchini Soup Ingredients

  • Two tablespoons butter (or olive oil)
  • One medium onion – diced
  • 2 cloves of garlic – crushed
  • Four cups of broth (vegetable or chicken).
  • Two medium potatoes – peeled and diced
  • 3 – 4 cups of the leftover fresh zucchini – diced
  • One Teaspoon of Curry powder
  • 6 Twists of ground pepper
  • Half teaspoon salt, if desired

Directions

  1. Melt butter in large pot
  2. Saute onions and garlic for 5 minutes
  3. Add broth – potatoes and  zucchini and curry
  4. Bring to boil and simmer for approximately 20 minutes
  5. Cool the soup – puree (carefully) and reheat
Zucchini Soup - a speedy dish
Zucchini Soup – a speedy dish

To Serve

When serving add a spoon of sour cream or natural yoghurt and garnish with parsley.  Variations on this theme are

  • Add an extra teaspoon of curry (or to taste)
  • Add one cup of red (or green) peppers when sauteing the onion
  • Use two cups of zucchini and two cups of carrots
  • Use two cups of zucchini and two cups of broccoli
  • Garnish with thyme or rosemary or grated cheese (on croutons)

Update: Substitute vegetable broth to saute the onions for 5 minutes instead of oil or butter (Directions 1. and 2.)

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About Liz Gardner

Live in Canada's Pacific Northwest. Dual nationality & personality. Happy gardener all my life. Love my grandkids & our West Coast beaches. Passionate about all things "healthy". Life long learner & asker of "how". Encourager - we all need a little help sometimes. And a sense of humour. Every day is a gift. Read More…

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