It’s November, and my Zucchino Rampicante is still going gangbusters. Not only does it look like it did in the middle of summer, but the vines show no signs of slowing down.
I count at least six more zucchini coming along and with the size of these things, that’s a whole lotta zucchini grilling, baking, frying, roasting, steaming and sauteing in my kitchen the next few months.
Homegrown zucchini forces you to be creative with your cooking. You harvest so much that you don’t want to keep eating the same dish over and over.
I’ve concocted a hundred different zucchini recipes for every meal of the day but haven’t yet shared them, simply because by the time I remember to prep a recipe for my blog, it’s too dark to take pictures and I forget to write down half my measurements.
But this recipe is just too good not to share. It makes great use of all that late-season zucchini from the garden, as well as zucchini from your freezer.
It comes courtesy of my cell phone, the only camera I had near me when I decided to make it, and it was shot right before sunset in my kitchen with barely any light. The pictures might be a bit overexposed, or underexposed or even a tad blurry, but the flavor will be perfect!
Curried Zucchini Soup
Makes 6 to 8 servings
1 1/2 tablespoons coconut oil (or olive oil)
1 large onion, chopped
2 tablespoons curry powder
2 to 3 medium zucchini, cubed (about 8 cups)
3 small potatoes, cubed
5 cups chicken (or vegetable) broth
Ground black pepper
Heavy whipping cream (optional)
Grated Parmesan cheese (optional)
Your veggies don’t have to be uniformly chopped or cubed, as they will all be pureed in the end. Just cut them up into small pieces so they break down faster.
In a large soup pot, melt the coconut oil over medium-high heat. Coconut oil comes in a solid form and its subtly sweet, slightly nutty flavor complements curry dishes well.
Add the onions and cook for 3 to 5 minutes, stirring occasionally, until they become soft and translucent.
Sprinkle the curry powder over the onions and stir until well coated. This is my favorite part of the recipe because the smell of onions and curry cooking together is heavenly!
Add the zucchini and potatoes to the pot, and stir to combine all the ingredients.
Pour in the broth and bring the mixture to a boil.
Reduce the heat, cover partially, and simmer for 25 to 30 minutes, or until the zucchini and potatoes have softened.
Using an immersion blender on a medium setting, blend the soup into a thick puree.
Season with ground black pepper to taste and add some heavy whipping cream if you’d like.
Enjoy with a heaping spoonful of grated Parmesan on top!