Curried Zucchini Soup

Our garden this year, like most, has not had the best year! Between the springs late frosts, high summer temperatures, lots of wind, and no rain, these guys have been through a lot! We did all our garden from seed this year, the peas and tomatoes have suffered the most.

Lucky for us not all is lost! Over half our seeds were zucchini, and despite the less than favorable conditions they have proved hearty and healthy as ever! We planted lots of Zucchini after last years success of the Zucchini Chocolate Chip Cookies! Connie's Cookies sold out of them at Farmers Market every week! And of course you can't find any zucchini better than the ones home grown in our garden!
The abundance of the zucchini has exceeded what we originally thought, in fact, it has been so plentiful, it has exceeded my cookies needs (and I bake a LOT), eating plain and sauteed, and giving away to neighbors. The wonderful thing about zucchini is you can puree it and then freeze for later. This afternoon I decided to puree and freeze, as I was doing so, I had a great idea for Zucchini soup. The light bulb went off, and I just couldn't help myself. I knew I had some green curry paste and coconut milk, and I was dying to know how this would work out! Well, it was a raving success after all, of course I don't think there is anything I don't love with curry powder! So here is some Thai inspired soup. It is great on its own as a side, or you can hearty it up with rice and grains for more of a main meal! It's packed with Zucchini vitamins and makes me feel healthier just dreaming about it!

So here is to the zucchini abundance this year, this ones for you tough Zucchini!

Curried Zucchini Soup

2 large zucchini's (pureed)
1 cup chicken broth
1 tbsp green curry paste (or 2 tbsp if you like it spicier)
1 tbsp lime juice (or juice of 1 lime)
1 tbsp fish sauce OR soy sauce
1 can (13.5 oz) lite coconut milk

1. Heat the pureed zucchini's, chicken broth, and green curry paste over low covered, about 20-30 minutes (until zucchini is soft and tender).
2. Add lime juice, fish sauce (or you can substitute soy sauce), and coconut milk. Let simmer for 5 minutes until thoroughly heated.

Enjoy!

Moroccan Soup Heaven

So, there are times in all our lives were we simply need to express who we are without any apologizing. These are moments in which our true natures surface, and we indulge in the comforts of life that define us. I express myself often through food, what I eat, how I eat, where I eat, and when I eat. For my husband this ennobling, expressive meal would be Kraft Mac n' Cheese with a Coke at 10pm after a long day of work. For me, it consists of a meal with international flavor and not a single ingredient that my husband would touch with a 10 foot pole. It comes on a Saturday evening after a long week and a day full of landscaping/gardening selection and planting. The meal, Morrocan Soup.

Welcome to my Moroccan Soup heaven. In my heaven dairy, gluten, and meat do not need to exist to fill my belly, rather the aroma of curry tantalizes my senses and a tender array of balanced produce pleases me on a most soulful level. About the only thing better than a curry dish swimming in coconut milk, would be this soup swimming in coconut milk, adorned with chick peas (my favorite non-beany bean), oh so sweet potato, peppers, tomatoes, chiles, and the perfect blend of spices to complete the experience. The coconut milk sets it apart from most traditional Moroccan Soup/Stew recipes, but its also what makes this soup a meal, and a treasure to delight in.

This recipe is adapted from Gluten Free Goddess, goddess that she is. I did make a few adjustments. Enjoy your journey to Moroccan heaven!

Moroccan Soup Heaven

3 cups light tasting vegetable broth
2 tsp chopped garlic

1 yellow onion, diced

1 large sweet potato, peeled, diced
1 yellow or red bell pepper, diced
1 large apple (any will do but I used Braeburn), diced
1 4 oz. can diced green chiles
1 14-oz. can diced tomatoes or 3-4 tomatoes diced
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can light coconut milk
1 lime, juiced, and grated lime zest
1 tablespoon green Thai Kitchen Green curry or Garam masala
1/2 tsp each cinnamon, cumin, ginger

several saffron threads crushed, (optional for special occasion!)

1/4 tsp fresh ground pepper
1-2 tablespoons chopped fresh cilantro (optional)
Sea Salt, to taste

Combine all the ingredients above in a pot, cover and cook over medium low heat for 30-45 minute, until vegetables are soft. Add extra curry paste if you like it spicy. For garnish I like to add raisins and sliced almonds.

The wonderful thing about this soup is you is it is extremely versatile. If you don't have the above veggies, swap them out for red potatoes, carrots, and zucchini. If you are trying to cut back on fat and calories you can omit the coconut milk. However, be forewarned taking out the coconut milk is like taking clouds out of heaven.