This soup made by a former work exchange member, Celeste, was a big hit at a past harvest celebration! A tip for working with zucchini is grating it, pressing out/draining off its liquid, and storing in a freezer bag; pulling it out to turn into soup or baked goods is as easy as letting it thaw for a few hours in the fridge or sink.
Celeste's Curried Zucchini Soup
- 1 tablespoon olive oil
- 1 medium onion or leek
- 2 cloves garlic
- 2 teaspoons curry powder
- 1 ½ lbs zucchini about 3 medium sliced 1 inch thick
- 1 baking potato peeled and cut in 1 inch chunks
- 1/3 cup sliced almonds toasted, for garnish
Heat oil over medium heat. Add onion and salt. Cook until soft, 4-5 minutes. Add garlic and curry powder, cook, stirring occasionally until the onion is soft, 4-5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add the zucchini, potato and 4 cups water. Bring to a boil; reduce heat, and simmer until the vegetables are tender; 10-15 minutes.
Puree soup; serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.