As they say – a prolific zucchini plant is the mother of invention! We have just 2 zucchini plants. It’s hard to tell with the tangle of vines and leaves but you’d think there were a dozen plants in the garden.
I’ve been sautéing them in various ways with different additives each time – onions, garlic, tomatoes, corn, peppers, potatoes, whatever is on hand. Today I decided to make pureed zucchini soup with a ginger kick. The great thing about this recipe is that it uses up a lot of zucchini, unlike zucchini breads and cakes that only use a couple cups. When the zukes get away from you (yes, I know you are supposed to pick them when they are small), it’s good to have an enjoyable way of working down the stash.
The beauty of pureed soups is that you can throw just about any veggie in the pot. Once it’s blended only you, the cook, will really know what’s in it.
Here’s what I threw in the soup pot today:
6 cups veggie broth
6-8 cups unpeeled zucchini, coarsely chopped
1 large unpeeled potato, scrubbed and chopped
1 medium onion, peeled and chopped
4 cloves garlic, skinned and chopped
1 knob of ginger, about 1” x 1”, peeled and chopped
Salt and pepper to taste
Simmer all ingredients for 20-30 minutes. Cool slightly and blend 2 cups at a time in blender. Cover the top of the blender with a towel to help prevent hot liquid from splashing out. I also put it through a food mill or sieve in case the ginger has any tough fibers. Adjust the seasonings, adding pepper and salt, if necessary.
We ate it with just a few grinds of fresh pepper. The soup could also be embellished with a dollop of sour cream, a sprinkle of freshly ground parmesan cheese, fresh herbs or whatever you choose. I have enough left to freeze for a winter warm-up….and more zucchini waiting for another innovative recipe to be made!