Curried Club-Sized Zucchini Soup

Ever wonder what to do with those mega zucchini people give you or the random rogue one that was dainty one day and ginormous the next?  Well, here is a recipe that works well for them and only uses one pot – nice!

3 Tbs olive oil

2 large onions diced

3 cloves of minced garlic

1 thumb sized of minced ginger

1-2 Tbs of curry powder (or a heaping teaspoon of coriander,  cumin, turmeric and a few dashes of cayenne).  I always add a few extra dashes of cayenne cause I’m a spicy kind of gal.

4-5 cups of H2o depending on the size of your zucchini (enough to cover your veg. matter)plus 3 cubes of veggie bullion  * my favorite brand is Rapunzel

1 club sized zucchini (about 2 lbs) or a bunch of pretty little ones would work just fine too.

3 small potatoes cubed.

1 cup milk/a few dollops of plain yogurt is optional

1.  Heat oil in a large pot over medium heat.  Add onions – saute for 5 minutes, add garlic and ginger and saute for another 5 minutes.  Add spice and stir for a minute to release the aroma from the spice.

2.  Add zucchini, potatoes and water w/ bullion.  Simmer for 15 – 20 minutes

3.  Puree the soup with a blender or stick blender (one of my favorite appliances).  Add up to 1 cup of milk if desired but it is good vegan style too.  A dollop of plain yogurt is also yummy but optional.

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Filed under Main Courses

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