This zucchini soup is smooth and creamy and offers a delicious option to use up some extra zucchini. If you have a vegetable garden like I do, you will be able to relate. I always have a surplus of zucchinis that seem to grow incredibly in my garden with dozens per plant coming my way. I looked up some zucchini soups to get an idea and noticed that they all were very bland with only 4 or 5 ingredients to them and no seasoning. So I came up with this recipe which has lots of veggies and seasoning to boost the flavor of a very tame vegetable . I enjoy this soup with some crispy deep fried zucchini to dip into the soup or cut up and sprinkle on top for some crunch. Recipe for deep fried zucchini can be found here https://www.sweetandsavoury.ca/post/deep-fried-zucchini
1 Head of Garlic, peeled
4 Small to Medium Onions, diced
2 Celery Stocks, diced
1 Large Carrot, peeled and diced
4 Cups Cubed Zucchini (peeled if garden zucchini with thick skin)
1 Large Potatoes, peeled and cubed (optional)
4 Cups Water
2 Cups Heavy Cream
4 Tbsp Chicken Stock Powder (for a vegetarian version, swap for vegetable stock powder)
1 Tbsp Curry Powder
1 Tbsp Brown Sugar
1 Tsp Ground Sage
1 Tsp Basil
1 Tsp Parsley
1 Tsp Thyme
1 Tsp Oregano
1 Tsp Salt
1 Tsp Pepper
- Prepare all of your vegetables and set them aside. Add your diced onions and garlic to a large pot with a drizzle of vegetable oil or butter. Sauté with a pinch of salt and pepper for a few minutes to sweat.
- Next add your celery and sauté for 2 minutes. Add all the remaining ingredients (except cream), and stir together. Bring up to a simmer, then cover. Allow to cook until tender (feel free to simmer longer).
- Using a submersion blender, puree until smooth. Then add your cream and stir together. Taste your soup and check for seasoning. Add more seasoning as desired such as additional curry powder, salt or pepper.
- Enjoy hot with a sprinkle of cheese or a dollop of sour cream on top and enjoy.
Whether it's Sweet or Savoury, let it be made with Love!