Zucchini Sideline Soup

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 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

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.)