Curried Zucchini Soup
1 1/2 T. extra virgin olive oil
1 large onion, coarsely chopped
1 T. curry powder
Salt to taste
4 zucchini (about 2 lbs.), halved lengthwise and cut into 1 inch slices
6 cups of vegetable stock
Heat the oil in a large pot over medium heat until hot but not smoking. Sauté the onion for 5-6 minutes, then add the curry powder and salt and continue to cook an additional minute or two. Fold in the zucchini coating all the vegetables with the seasonings. Pour in the stock, stir again, and bring to a boil. Reduce the heat to low cover and simmer for about 20 minutes, until the zucchini is soft. Taste the soup and add additional seasoning to taste.
Remove the soup from heat. Using a hand (immersion) blender, blend until almost smooth. If you don’t have an immersion blender, wait for the soup to cool almost completely, then purée it in batches in either a regular blender or a food processor, before returning it to the stove to re-heat.
Adding cooked rice, potatoes or pasta to this soup makes it a substantial meal. And for a creamy texture, you can blend in 1/2 cup unsweetened coconut milk or almond milk.