Coconut Zucchini Soup Mon Amour

Posted Sat, 09/05/2009 - 15:24 by satchy
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If you find yourself becoming sick at the sight of yet another zucchini in your garden, and you no longer have any friends to dispose of them to, don't despair. My friend introduced me to her simple creation that uses loads of squash that will actually leave you wishing that you had MORE zucchini.

Made with three simple ingredients: zucchini, coconut milk, and herbes de provence (a French herb blend), it highlights the heavenly taste of zucchini while warming your insides in the unfreezing 100 degree plus heat of summer. But if you adore soup as much as me you'll find that the sweat rolling down your face is all worth it just to get rid of that darn squash.

Servings: 
lots of bowlfuls
Ingredients: 

1. Chopped Zucchini (enough to roughly fill a 7 quart pot~about 7-8 large zucchini?)
2. Two cans of coconut milk (I use one light and one regular)
3. 2 TB of herbes de provence (a mixture usually contains savory, fennel, basil, thyme, and lavender flowers and other herbs)

Salt to taste

Optional variations:
-Onion
-Baked potato or sweet potato cut into chunks (or a mix of both)
-Steamed carrots sliced
-Firm Tofu
-Frozen or fresh peas

Preparation: 

1. Chop the zucchini and fill a large pot (mine is 7 quarts). Add approximately 1/2 cup of water. Turn heat to med/high and cook until zucchini softened (just firmer than mush). Optional: You can add a half to a whole sliced onion with the zucchini to steam.
2. Once the zucchini is cooked begin blending the zucchini in a blender to reach a very smooth consistency.
3. Return blended zucchini to pot and add the 2 cans of coconut milk.
4. Add the 2 TB of herbes de provence and salt to taste
5. Mix ingredients in pot and reheat to desired temperature.

Optional variations:
Before reheating the soup to desired temperature throw in cut up baked potatoes, steamed carrots, firm tofu, or peas.

Source: 

My friend Lisa