GIANT ZUCCHINI SOUP

Friday, August 23, 2019

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.

Zucchini Soup

INGREDIENTS

  • 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

METHOD

  1. Sauté onion in a stock pot on medium heat until translucent.
  2. Dice and add garlic to the pot.
  3. Peel and cube your zucchini and remove any seeds. Add to onions and garlic and give it a good stir.
  4. Add vegetable or chicken stock – just enough to cover all of the zucchini pieces. Turn up the heat and bring to a low boil.
  5. 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.
  6. Bring back to the stove on low heat, add spices and salt and pepper to taste.
  7. Here, you may add cream to the soup, or reserve for later to drizzle atop each bowl when serving.
  8. 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!

Enjoy!

Words + Photos + Recipe by Sarah Carson @the.botanical

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