I love growing zucchinis but they take up a lot of space in the garden. Well worth it though. Nothing beats fresh vegies from your own vegie garden. If you pick them small they can be used an innumerable amount of ways and have lots of flavour. You can even use the flowers. Never tried that. When left to grow they can get quite large and can be stuffed with other vegetables, rice and meat. I like slicing them lengthways and using them in a roast with carrots and spuds.
Speaking of spuds, the potato used in this recipe is grated very fine. This is used to thicken the soup, the potato breaks down in the cooking. You can also buy potato flakes but fresher is always better.
1 medium Brown Onion
1 Tablespoon Olive Oil
1 medium Potato
2-3 Garlic Cloves
1 litre Chicken Stock
1 teaspoon chopped fresh Oregano
1 teaspoon chopped fresh Basil
1/4 teaspoon Keen’s Curry Powder
Wash the zucchinis. No matter how clean they look, there always seems to be a bit of dirt on them. Top and tail them and grate, leave in a colander or sieve to drain. Finely chop the onion. Put a large pot on low heat and slowly cook the onions in the olive oil until soft and translucent, do not let them brown.
Add the stock, zucchinis, herbs and curry powder and stir. Finely chop the garlic and add to the pot. Grate the potato over the pot with a fine grater, one you would use for nutmeg or parmesan cheese. Doing this will make sure the potato does not colour.
Cover the pot and bring to the boil, then place on a low heat, covered, and let simmer for an hour, stirring every 10-15 minutes so the soup does not catch on the bottom.
(At this stage, you can let the soup cool and store in the fridge for later use, and continue the recipe then.)
After the soup has cooked for an hour, stir in the cream and simmer very gently for a further 5 minutes.
Serve into deep bowls, sprinkle grated Parmesan on top and serve with warmed crusty bread.
Note on Nutritional Information: If you omit the cream and cheese you can cut out the saturated fats.