The recipe book is divided into the four seasons to feature local/in-season produce that go great with the weather too. The nice thing about this soup is that is is delicious both HOT or COLD! I served this one to some guests we had over for a BBQ last week, and it was well received cooled off as we sat on the warm patio in the sun.
Here goes: Curried Zucchini Soup
1 tsp olive oil
1 medium onion (chopped)
coarse salt
2 garlic cloves, minced
2 tsp curry powder
1 1/2 lbs of zucchini (3 medium ones) sliced one inch thick
1 baking potato, peeled and cut into one inch chunks
1/3 cup of sliced almonds, toasted, for garnish
I use a dutch oven (another gift from mom that I use almost daily) to make this soup. In the bottom, heat the oil, add the onion and 1 tbsp of salt. When the onion have turned soft, add the garlic and curry powder (stir it up well so it doesn't just stick to the bottom).
After about a minute, add the zucchini, potato and 4 cups of water. (Personally, I add 2 cups of low-sodium veggie broth and 2 cups of water instead of just water...more flavour!) Bring it all to a boil and then reduce it to a simmer. Cook another 15 minutes until all veggies are tender to prick.
In batches, you puree the soup in a blender (on low setting) until it becomes smooth...and it's that simple! If you prefer a runnier soup, add less potato and zucchini. For thicker, add a little more.
For my guests last week, I added a dollop of sour cream and some chives from my garden instead of the toasted almonds..but I've also done the almond topping and it's delish too!
Impress your guests today and ENJOY!
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