It ’s November , and myZucchino Rampicanteis still operate gangbusters . Not only does it count like it did in the middle of summertime , but the vines show no sign of slowing down .
I count at least six more zucchini get along along and with the size of these things , that ’s a whole lotta courgette broil , baking , frying , roasting , steam and saute in my kitchen the next few months .
Homegrown courgette forces you to be creative with your cooking . You harvest so much that you do n’t desire to keep eating the same dish over and over .
I ’ve concocted a hundred dissimilar courgette recipes for every repast of the day but have n’t yet divvy up them , only because by the time I remember to prep a recipe for my blog , it ’s too morose to take pictures and I forget to compose down half my measure .
But this formula is just too good not to partake . It makes great utilisation of all that late - time of year zucchini from the garden , as well as courgette from your freezer .
It comes courtesy of my mobile phone phone , the only camera I had near me when I adjudicate to make it , and it was bourgeon the right way before sunset in my kitchen with scarcely any light . The pictures might be a bit overexposed , or underexposed or even a shade blurry , but the flavor will be perfect !
Curried Zucchini Soup
Makes 6 to 8 serving
Ingredients
1 1/2 tablespoons Cocos nucifera oil ( or olive oil)1 large onion , chopped2 tablespoonful dress powder8 cups cubed zucchini3 cups dice potatoes5 cups chicken ( or vegetable ) brothGround pitch-black pepperHeavy whipstitch pick ( optional)Grated Parmesan Malva sylvestris ( optional )
Making Your Curried Zucchini Soup
Your veggies do n’t have to be uniformly chopped or cubed , as they will all be pureed in the conclusion . Just cut them up into small opus so they intermit down faster .
In a large soup pot , execute the coconut oil over average - high heat . Coconut oil comes in a solid anatomy and its subtly sweet , more or less nutty savour complement groom dishful well .
add together the onions and fudge for 3 to 5 moment , put forward occasionally , until they become easy and translucent .
Sprinkle the curry powder over the onions and stir until well coated . This is my pet part of the recipe because the smell of onions and curry cooking together is celestial !
sum the zucchini and potatoes to the pot , and agitate to combine all the ingredients .
Pour in the stock and bring the motley to a boil .
Reduce the high temperature , extend partly , and simmer for 25 to 30 second , or until the zucchini and potatoes have softened .
Using an absorption blender on a medium scope , blend the soup into a thick puree .
Season with soil ignominious pepper to savor and swirl in some sound trouncing cream if you ’d like .
Enjoy with a heaping spoonful of grated Parmesan on top !
This recipe is the best way to use up those monster zucchinis the size of your forearm . Turn them into a plenteous , velvety soup full of flavor and piquant spicery .
Instructions
Nutrition data is n’t always accurate .
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