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Hugs & Friendship,
Debbie

Any which way is good....

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David

I love it in a smooth pureed soup ... it's got the best colour!

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HANDY MANDY
Fancypants-Free Zone

Sounds yummy..how do you fix it????

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David

Join Date: Aug 2006

From:  Alaska

Posts:   250

Cookies: 521

I don't know that I have ever had a pureed zucchini soup. Sounds like it would be yummy AND healthy!!

Ok.........I'll ask...... What is "Zucchini" ?

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Don't ask me

Join Date: Aug 2006

From:  South Carolina

Posts:   456

Cookies: 579

It's a green "summer squash" ... much like yellow "summer squash".

Does that help or just confuse you more?

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~ LuLu ~

Really confused now.............thanks




I think is what I would call a baby marrow?

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Don't ask me

OK, good people, this is the No-Faff Zucchini and Potato Soup. It's one of those ones that's nice when you're feeling a bit under the weather and it takes hardly any time at all. And it's really green! Which is cool.

2 tablespoons oil or butter
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 onion, or about 4 spring onion bulbs, chopped
3 medium-sized zucchinis, cut into small pieces
500 g potatoes, washed, peeled and cut into small cubes
3 cups (750 ml) chicken or vegetable stock
2 tablespoons well-chopped coriander or parsley
2 tablespoons sour cream or thick plain yoghurt
Salt and pepper

1. Heat the oil or butter in a good, soup-sized saucepan to medium-high.
2. Throw in your ground coriander and turmeric and stir like hell for 1 minute.
3. Reduce heat to medium, chuck in the onions and stir them around for 3–4 minutes until they look pretty cooked.
4. Now put in the chopped zucchini and potato and stir again for another couple of minutes, until the vegies are coated with all the other stuff.
5. Pour in your stock. Bring to the boil, then turn the heat down to low and simmer, lid off, for about 10 minutes, or until the vegies are cooked.
6. Whiz the soup in a blender until it’s smooth.
7. Pour soup back in the saucepan. Stir in your sour cream or yoghurt, followed by your chopped herbs and salt and pepper.
8. Reheat over a low heat until hot enough to eat. Top with a dollop of extra sour cream or yoghurt if you like.

This is my first recipe post! Hope youse all like it.

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HANDY MANDY
Fancypants-Free Zone

I cut up a big zucchini and a big onion. Then I saute them for a couple of minutes in a pan. Add a big can of tomato sauce and simmer for a few minutes.

Makes a big batch - so I freeze about half of it. The other half I place on top of baked potatoes.