The other day a friend texted me saying, got tons of zucchini have any ideas on how I can use it all?
Now, mind you, she’s a good cook and a vegan. So I had no doubt she’d figure it out. Yet, I loved that she reached to me for a little inspiration.
Without realizing it, I had been cooking with a lot of zucchini myself lately. Having just made it a few days earlier, the answer to her question was a suggestion that she make some zucchini soup. By the time you cook the zucchini and then puree it, to make a big batch takes at least eight zucchini…..perfect for someone looking to use up a lot of the yummy green summer veggie.
Even more coincidently, she was coming over to my house for dinner that night, and I had just bought a bunch of zucchini to make a zucchini pasta salad. There are so many interesting, tasty and fun ways to cook with zucchini, what’s your favorite?
With this soup, it can be eaten hot or cold and made with either chicken or vegetable broth. For a little added extra protein you can stir in a whole egg into the puree soup over low heat. I like mine with coconut cream swirled in it and topped with fresh minced basil leaves, yum!
Summertime Zucchini Soup
4 whole green zucchini
2 cups chicken or vegetable broth
2 garlic cloves peeled and minced
1 jalapeño pepper, minced
1 red onion, peeled and minced
2 tablespoons coconut oil
1/2 cup water
1/2 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon salt
Fresh ground pepper
1/4 full fat coconut milk (optional)
chopped fresh basil or cilantro
Cut ends off zucchini and slice in half lengthwise. Then chop into half moons. Heat coconut oil in a stock pot over medium high heat. Add onion and cook for 5 minutes. Add garlic and jalapeño pepper, sautéing for another 3 minutes. Add water and chopped zucchini. Simmer over low heat for 10 minutes or until zucchini is soft. Stir in spices and broth. Cook over low heat for another few minutes until heated through. Using an immersion blender or food processor puree until smooth. Stir in coconut milk and adjust seasoning to your liking. Garnish with fresh chopped basil or cilantro.