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    Home » Recipes

    Zucchini Sideline Soup

    Published 17 October 2010 by Liz Gardner | Leave a Comment

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    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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    Hi, I'm Liz! I have been a happy gardener all my life. My goal on this blog is to share tips and resources to help you learn how to garden too. Passionate about all things "healthy". Life long learner and asker of "how".

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