to Prep & to Cook
Yields 8 (4 servings × 2)
A perfect use for the bounty of zucchini most gardeners have in the summer months. Make ahead and freeze for a future delicious healthy meal.
Garlic croutons (optional)
2 tablespoons chopped chives
1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
2 tablespoons fresh lemon juice
Pinch of cayenne
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
6 cups chicken stock, vegetable stock or water
Freshly ground pepper
1 tablespoon extra virgin olive oil
Salt to taste
1/4 cup basmati rice
1 small onion, chopped
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Recipe by Sue