This is the first year I’ve taken part in a Community Supported Agriculture (CSA) share. There is a bit of a learning curve in how to use the abundance of what is in-season. It comes in waves, lots of lettuce and spinach, then lots of parsley and zucchini, then cucumbers and so on. Right now I’m stuck with a lot of zucchini and need to plan my meals around using what we’ve been given. I do love zucchini so it’s not much of a chore, but it can get tricky trying to remember all of my zucchini recipes and where to find them or inventing new things. Here’s a new invention:
Simmering Vegetables
Ingredients
- 1 Onion - peeled and chopped
- 5 Garlic Cloves - peeled and minced
- 1 pound Zucchini - washed, trimmed, and peeled (or not peeled)
- 15 oz Vegetable Broth
- 14 oz can Coconut Milk - light
- 1 t Curry Powder
- Salt & White Pepper - to taste
Instructions
- In a 5-quart soup pan add about 1/8th of an inch of water and heat until bubbles form.
- Add in the Onion and Garlic; water sautee until the onion is soft - about 8-10 minutes.
- Add the Zucchini and the Vegetable Broth; simmer until the Zucchini is soft - about 10 minutes.
- With a stick/immersion blender, blend up the soup in the pan until it is a puree. (You can do this with a blender, but it's a total pain in the ass, you should really invest in an immersion blender!)
- Stir in the Coconut Milk, Curry Powder, and Salt & White Pepper.
- Stir until hot.
- Serve!
So, with the Curry Powder: I live in a home where not everyone loves spicy foods so I do tone things down in order to get more people to eat with me. If you like spicy food, you may want to add in more Curry Powder, maybe double it and see what happens. With 1 teaspoon (how I made it) it has some zip to it, but it’s not going to blow your head off or set your mouth on fire. You know how you like your mouth to feel, go ahead and do what you need to do!
Zucchini Curry Soup...ready for supper!
