It’s that time of year…
It’s the season that bursts with vine-ripe tomatoes, crisp apples and cucumbers ready for pickling. It’s also the season of the dreaded giant zucchini. Zucchinis at this time of year can hardly be left alone a moment before they balloon to the size of a small child – any gardener knows this to be true. And – unlike their smaller, tenderer counterparts – large zucchinis require a little more imagination to use up with much enthusiasm. So once you’re good and done with zucchini cake, we’ve got just the recipe for you – Giant Zucchini Soup.
- 1 giant zucchini (or a few reasonably sized ones)
- 1 large sweet onion, diced
- 2 cloves garlic
- 1 tbsp olive oil
- 5-6 cups of vegetable or chicken stock
- ½ cup heavy cream
- 1 tsp thyme or oregano
- Shaved parmesan or asiago cheese
- Salt and pepper to taste
- Sauté onion in a stock pot on medium heat until translucent.
- Dice and add garlic to the pot.
- Peel and cube your zucchini and remove any seeds. Add to onions and garlic and give it a good stir.
- Add vegetable or chicken stock – just enough to cover all of the zucchini pieces. Turn up the heat and bring to a low boil.
- Once zucchini is soft, let the pot cool for some time or proceed with caution before blending. Carefully blend the pot contents with an immersion blender until creamy and smooth.
- Bring back to the stove on low heat, add spices and salt and pepper to taste.
- Here, you may add cream to the soup, or reserve for later to drizzle atop each bowl when serving.
- Serve topped with freshly-shaved parmesan or asiago cheese, and a dose of fresh cracked pepper.
This soup is delicious as is, but given that zucchinis carry a relatively mild flavor, this recipe is a great one to get a little bit creative with. Temper in some Indian spices early on for a curried version of this soup, or swap in coconut milk and garnish with a heap of Thai basil. The possibilities are endless!
Words + Photos + Recipe by Sarah Carson @the.botanical