While peaking in our garden, I came eye to eye with a few over-sized zucchini. I decided to pick a couple of them and make soup. While zucchini is the star, I also added leeks, onions, spinach, curry, and coconut creme. The result is an incredibly delicious soup with so many layers of flavor. It's so good that I know I'll prepare it year-round. The soup is so silky and elegant that it's worthy enough for fancy dinner.
Ingredients for Season's End Zucchini Soup:
3 pounds zucchini, cut into uniform chunks
6 tablespoons olive oil
3 tablespoons unsalted butter
1 5-ounce bag baby spinach
2 leeks, sliced
1 cup diced onions
2 tablespoons chopped fresh ginger
3 cloves garlic,chopped
2 1/2 teaspoons curry
2 cups chicken broth
*1 5.4 ounce can coconut paste, same size can as tomato paste
kosher salt
black pepper
garnish with unsweetened shredded coconut
* I purchased this at Whole Foods.
Time-Saving Tips: The zucchini can be cut earlier in the day.
Let's see what we need.
We're ready to cook.
I want to talk a little about the coconut creme. The creme comes in a small can, the size of a tomato paste can. There is a firm top layer with watery liquid beneath it. Please give it a good stir to combine the layers.
If you're like me and are using oversized zucchini from your garden, you might be surprised to see all of the seeds hidden inside. Scoop out as much as possible and then discard them; then cut up the zucchini.
Add the butter and oil to a large pot. Once the butter has melted, add the onion, leeks and three teaspoons of kosher salt. Saute for 10 minutes until the vegetable is softened; do not brown.
Stir in the ginger, garlic, and curry and saute an additional 2 minutes.
Add the zucchini and give the mixture a good stir; cook for 5 minutes.
Add the broth and simmer until the vegetables are soft: stir in the spinach until wilted.
Working in batches, process the soup in a blender and transfer to a pot. Be very careful not to overfill the blender since the soup is hot and can splatter and burn you.
Return the soup the stove and add the coconut creme. Stir until well combined and heated. Taste and add salt and pepper if needed.
It's ready! Season's End Zucchini Soup is truly is incredibly delicious. This soup can be prepared ahead and enjoyed for a weeknight meal, lunch, or as the starter for an elegant meal.
Enjoy!
Season's End Zucchini Soup:
soup
3 pounds zucchini, cut into uniform chunks
6 tablespoons olive oil
3 tablespoons unsalted butter
1 5-ounce bag baby spinach
2 leeks, sliced
1 cup diced onions
2 tablespoons chopped fresh ginger
3 cloves garlic,chopped
2 1/2 teaspoons curry
2 cups chicken broth
*1 5.4 ounce can coconut paste, same size can as tomato paste
kosher salt
black pepper
garnish with unsweetened shredded coconut
I want to talk a little about the coconut creme. The creme comes in a small can, the size of a tomato paste can. There is a firm top layer with watery liquid beneath it. Please give it a good stir to combine the layers.
If you're like me and are using oversized zucchini from your garden, you might be surprised to see all of the seeds hidden inside. Scoop out as much as possible and then discard them; then cut up the zucchini.
Add the butter and oil to a large pot. Once the butter has melted, add the onion, leeks and three teaspoons of kosher salt. Saute for 10 minutes until the vegetable is softened; do not brown.
Stir in the ginger, garlic, and curry and saute an additional 2 minutes.
Add the zucchini and give the mixture a good stir; cook for 5 minutes.
Add the broth and simmer until the vegetables are soft: stir in the spinach until wilted.
Working in batches, process the soup in a blender and transfer to a pot. Be very careful not to overfill the blender since the soup is hot and can splatter and burn you.
Return the soup the stove and add the coconut creme. Stir until well combined and heated. Taste and add salt and pepper if needed.
Time-Saving Tips: The zucchini can be cut earlier in the day.