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….


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