Week 34: Cream of Overgrown Zucchini Soup
If your zucchini plants were not harvested in time for small succulent vegetables, use the giant squash to make this blended soup. This low calorie soup is so creamy, you would swear that it contains dairy.
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August 15, 2018
If you have reached the stage where neighbours are leaving bags of zucchini on your porch or if a few have got away and grown to large to grill, its time for this creamy and delicious soup. It is simple and you can return to again and again. These days I encourage a few larger fruits to form just so I can make it!
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 6-8 portions
- 1 or 2 large zucchini, weight around 2lbs total, peeled cored and chopped
- 1 medium onion peeled and roughly chopped
- 1-1 1/2 pt vegetable stock
- salt and pepper to taste
- Peel and chop the onion and fry over a medium heat until transparent. Do not allow the onion to brown as you are after a mild flavour in the finished soup.
- Peel and core the large zucchini
- Chop the zucchini into 1 inch pieces
- Add the chopped zucchini to the pan and stir with a wooden spoon to mix with the fried onion. Add the vegetable stock, bring to a boil then reduce heat and simmer until the zucchini is soft and transparent.
- Once the soup looks like this, you can either allow it to cool and blend it until smooth or remove from the heat and carefully use an immersion blender to do this.
- Taste the soup and adjust the seasoning to your personal preference. I love mine with quite a lot of ground black pepper. The soup so is amazingly creamy most people don't believe it doesn't have any cream in it. Delicious and low in calories I am sure like me you will make this simple recipe many times during the season!
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