- 1 1/2 pounds zucchini chunks
- 4 quarts of chicken broth (I used less and replaced some with water)
- 3 garlic cloves & 1/2 tsp. salt (OR 3/4 tsp garlic salt)
- 1 cup of onion chunks
- 1 tsp. curry powder
- 2 T. lime juice
This is a simple zucchini recipe. My mom made it for us last month and I loved it. I don’t know where the recipe originates from. But if you’ve ever grown zucchini, you know there is always more than enough and you have to get creative to eat it all up by Autumn. This is great for a hot day since it cooks up quickly and then can be served at any temperature.
Start by chopping all of your veggies (and getting out a medium or large soup pot). I left mine in medium sized chunks since they get pureed eventually. No need for perfect cubes here. A person could saute the onion and garlic first, but the recipe just says put everything into the pot, bring to a boil and let it simmer for 10 minutes. Remove from heat, puree. done.
I will use my immersion blender, but you can make this in a blender or food processor in batches. The recipe calls for zucchini only, but I added some leftover chunks of tomato, a few baby carrots, and a sliced yellow summer squash; all leftovers from last night’s BBQ. The recipe also calls for garlic salt, but I put in real garlic and some salt.
Boil, Simmer, Puree, add 2T. lime juice, Eat. Yum. Optional: serve with a dollop of sour cream or plain yogurt.