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
- Melt butter in large pot
- Saute onions and garlic for 5 minutes
- Add broth - potatoes and zucchini and curry
- Bring to boil and simmer for approximately 20 minutes
- 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.)
Leave a Reply