D Rusak
Jedi Council Member
Hi,
My neighbors have a mutant zucchini plant that has taken everyone's back yard over. The vines are 50-60 feet on this thing, no joke! I have a couple of zucchini that grew in my yard which are several pounds in weight, and needed to figure out something to do with them. Luckily my friend had a great recipe she learned while teaching in Seville last year.
Here is her recipe:
This is a very good base to start from. Obviously, cream is out- if you want a creamy soup and can tolerate it, one could add some nuts before blending to make a fake cream- cashews or almonds may be best from a taste standpoint. Use an oil of your choice- olive oil would be traditional, but could easily be subbed with coconut oil, ghee, etc. If one cannot tolerate paprika (personally, I can tolerate most nightshades except green bell peppers, though I try not to eat nightshades in general too often), one could easily make it a curry soup with appropriate spices, or Italian with basil and oregano, or Provencal with savory, rosemary, Herbes de Provence, etc. One note: if you are going to use smoked paprika (found in metal tins in specialty groceries or spice shops here in the US), use a type that is "dulce"- this will be the mildest in terms of heat and inflammation if you get it. If the tin is unmarked usually it is dulce. Anyway, I found the soup to be very nice, super cheap, and super easy to make, so I wanted to share it.
My neighbors have a mutant zucchini plant that has taken everyone's back yard over. The vines are 50-60 feet on this thing, no joke! I have a couple of zucchini that grew in my yard which are several pounds in weight, and needed to figure out something to do with them. Luckily my friend had a great recipe she learned while teaching in Seville last year.
Here is her recipe:
Simmer 1 onion in olive oil
Add garlic cloves to taste, simmer (I add about 3-4)
after maybe 8 minutes, add chopped zucchini (in circles or chunks,
your preference)
simmer zucchini until tender
add smoked paprika to taste
I used an immersion blender to blend the zucchini/onion mix
After I blend, I add chicken broth (or veg. broth) until I get desired
thickness (this varies!)
warm a little longer
Some people put in cream. (It can be a cream of zucchini puree)...but
I don't think it's necessary. When I do it right, it comes out very
velvety and soothing.
Now, feel free to adjust the recipe as necessary. I have seen versions
that add leek and potato...
This is a very good base to start from. Obviously, cream is out- if you want a creamy soup and can tolerate it, one could add some nuts before blending to make a fake cream- cashews or almonds may be best from a taste standpoint. Use an oil of your choice- olive oil would be traditional, but could easily be subbed with coconut oil, ghee, etc. If one cannot tolerate paprika (personally, I can tolerate most nightshades except green bell peppers, though I try not to eat nightshades in general too often), one could easily make it a curry soup with appropriate spices, or Italian with basil and oregano, or Provencal with savory, rosemary, Herbes de Provence, etc. One note: if you are going to use smoked paprika (found in metal tins in specialty groceries or spice shops here in the US), use a type that is "dulce"- this will be the mildest in terms of heat and inflammation if you get it. If the tin is unmarked usually it is dulce. Anyway, I found the soup to be very nice, super cheap, and super easy to make, so I wanted to share it.