Once again we are overloaded with zucchinis. The pigs are getting the leftovers, because we are picking more than we can ever eat. The have a habit of growing extremely quickly if they don’t get picked, so if we forget, we are suddenly faced with lots of gigantic vegetables.
Country Boy was commenting on our zucchini glut to one of the ladies in the village, and she told us to make zucchini soup. To be honest I was a little sceptical. The idea of zucchini soup didn’t really appeal to me, but we were given a copy of the recipe, so Country Boy gave it a go….. and we loved it. Hannah announced it was her new favourite soup (knocking pumpkin soup of the podium).
Since then we have made it several times, and it continues to be a favourite with the whole family. We serve it with some wholemeal toast topped with lashings of butter. Yum!
Ingredients
2 onions
700g zucchini
1 carrot
1 large potato
60g butter
900ml water
3 chicken stock cubes
2t curry paste (I used korma)
80ml cream
salt and pepper
Ingredients
1. Dice the onion and zucchini.
2. Peel and dice the carrot and potato.
3. In a large saucepan, melt the butter and sweat all the vegetables for 5 minute.
4. Add the water, stock cube, and curry powder.
5. Cook until all the vegetables are tender.
6. Purée the vegetables and add the cream.
7. Season with salt and pepper.
