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Summer Zucchini & Apple Curried Soup

September 11th, 2011 § 4 comments

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.

Photos Courtesy of Dalyn "The Best i Ever Had"

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:

Serves:  6
Prep Time:  20 minutes
Cook Time:  30 minutes

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

In a large Dutch oven, saute the onion until translucent over high heat.  Add the zucchini, garlic, and apple and cook for about 10 minutes, stirring occasionally so as not to burn.

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.


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§ 4 Responses to Summer Zucchini & Apple Curried Soup"

  • Maya says:

    Zucchini, apples and curry? Yum! I too am the proud owner of two monster zucchinis! I sliced one in rounds and bbq’d it, but the other is awaiting its fate. Perhaps soup! But it’s so big, it’s pretty tough and squash-like. Did that happen to yours? Or are they more just like a big zucchini?

    • SwapMeat says:

      they were TOTALLY woody and squash like. We really should have harvested them when they were normal size, but it seemed like such a waste to chuck them out. I sliced them and used the outer parts for the soup. I discarded the inner seeds and very center which was totally like the inside of a squash. Many of the recipes that I researched on line also peeled the squash, but I left the skin on and it made for good green soup.

      oh…and I have one more monster in the fridge. I think I’m going to shred it and make a zucchini loaf tonight. I’m not much into cake/baked goods (because I end up eating the whole thing in one go when I make something) but Jay will enjoy taking it to work for his breaks.

  • dayn says:

    weird! i’m just seeing this recipe now after it’s TOO LATE! never would have thought apples with zuch. it would get rid of the bitter taste of the massive zucchini as i would think. sweeten it up a bit? *d

    • SwapMeat says:

      I actually didn’t really taste the apple in the soup at all. I think it just mellows out any bitterness that comes from the zucchini skins. It was a good use of zucchini for sure!

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