I’ve got 4 new recipes for you coming up! I just need to write them down, get my pictures together and make the posts.
I will upload the recipes sometime this week, for now I will serve you this zucchini soup as a starter
It’s my go to soup when I have leftover zucchini. I love soups, I could eat fresh made soup every day! Last week I made a zucchini-avocado soup which was cooling, this recipe is a curried zucchini soup which is more on the warming side… Yet it’s not unpleasant to eat during these warm summer days at all! The zucchini has a cooling effect, so even with the added spice, it’s still refreshing!
You will need
- 4 spring onions (you can sub. 1 onion)
- 1 yellow squash / zucchini
- 1 green zucchini
- 2 tbsp curry powder
- 1 tbsp coconut oil
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp Chinese 5 spice
- fresh tarragon to taste
- 1/2 cup coconut milk (optional)
- a dash of salt & cayenne
Use a medium size pan and bake the onion in the oil for 30 seconds, then add the spices and stir consistently for 2 minutes. Add the chopped veggies + tarragon and a little bit of water. Let the zucchini bake / steam for a little while, then add water: enough to cover the veggies. Let it cook for 15 minutes and transfer to a blender or use a stick blender to puree the soup. Make sure to remove the tarragon or at least the stems!
Serve with some cooked quinoa and a few olives.
I went all out today and added some slivered almonds, pickled garlic, extra cayenne, Chinese 5 spice, and cumin seeds as well.
DELICIOUS and so very nourishing for the body!
Next time you have some summer squash laying around.. think of this recipe! You won’t regret it