My friend Dalyn (The Best i Ever Had) and I shared a garden plot this summer. The plot was in her back yard, so I have to say, she did most of the work. I managed to get around for the occasional weekend weeding session over a few glasses of white wine and a tomato harvest or two. It was lots of fun, and I think we learned a lot for what to do, and what not to do next year.
One of our crops was zucchini. We let a couple of these bad boys get a little out of control in terms of size, but mostly because there was so many we couldn’t keep up with ideas on what to do with them! I’ve had three “monsters” in my fridge for about a week, and I spent the afternoon brainstorming on zucchini baking ideas (most of which I poo pooed since I don’t consume a whole lot of baked goods in general). Then I started thinking about dinner and it came to me – I could make a summer harvest soup!
The fruits of our labour:
1 medium onion, chopped
3-4 (or more) cloves of garlic
Grapeseed oil for sauteing
2 medium zucchini, chopped, about 1 1/2 to 2 pounds
2 apples, diced
3 cups vegetable broth
4-5 teaspoons curry powder, or to taste
3/4 cup nutritional yeast
salt and pepper to taste
When the apple and zucchini starts to become a bit mushy, you can add the vegetable stock and bring to a simmer. At this point I turned the heat down to minimum and started to blend the soup in batches in my high-speed blender until all the soup was pureed. Stir in the nutritional yeast.
This is when the soup becomes your own. Everyone likes a different level of flavours and spice. I used 5 tsp of curry powder here, but your curry powder may be stronger or weaker than mine, so add 1 tsp at a time and taste often until you’ve reached the flavour that best suits you. Do the same with the salt and pepper, just adding a half a teaspoon at a time until you’ve reached the level of flavour that you like. I have to admit I did add quite a bit of salt to mine (about 3 tsp).
Once the soup is seasoned to your liking, serve it up! This would be lovely with some crusty bread and some vegan herbed cream cheese. Yum.