Souping zucchinis.

This is a toughy, but it is well worth the incredible effort and accuracy involved.


A large onion, peeled and chopped
A potato – medium to large – peeled and chopped
some zucchinis, eg this morning I had 7 medium ones, topped, tailed, chopped
butter and olive oil, or some such
curry powder or substitute
cream and/or milk


In a medium to large saucepan, gently fry the onion and potato in the butter and oil until the onion starts softening and cooking. Maybe 5 minutes.

Add the curry powder – I’ve been using Ras el hahout instead, the recipe I use to mix it is here – but I’m sure curry powder would be just as good. Mix and fry GENTLY, no burning the spice powder, for a couple of minutes, add the zucchini, fry another minute or two. Throw in water to more or less cover. Bring to the boil and then turn to a simmer. When cooked – maybe thirty minutes – puree. Reheat, add cream and milk to taste.

I don’t like these sorts of soups being really thick, gluggy thick. They should be liquid.

Serve with bread, toast….

Most recently I’ve done this with ground cumin, coriander and tumeric, adding salt and pepper at the end. I did not add milk or cream. We thought maybe it was the best version to date.

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