Curried Zucchini Soup

We used the dried zucchini chips to top this in the crockpot and served with a side bowl of roast curried chickpeas. It was a delicious soup, with lots of warm spices -- curry, cumin, cayenne pepper and garlic.

Curried Zucchini Soup

• 1 tablespoon butter or olive oil (for vegan)
• 2 tsps olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, diced with leaves chopped
• 2 pounds zucchini, diced
• 1-540 ml (19 oz) can of chickpeas (garbanzo beans), drained, rinsed,
• 6 cups vegetable stock
• 2 tablespoons fresh lemon juice (don't use if adding cream)
• 2 tbs curry powder
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp white pepper
• 1/2 cup coffee cream (Optional)
• Salt and pepper to taste

1. In a large, heavy bottom pot, melt butter or warm the oil using medium to medium-low heat.
2. Cook onion until translucent -about 5 minutes.
3. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes.
4. Add vegetable stock,  and chickpeas. Reduce heat to a simmer.
5. Cook, covered, for 30 minutes. After simmering, remove from heat.
6. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, and holding lid on the blender with a towel, carefully pureeing until smooth.
7. Add lemon juice and additional salt and pepper to taste.

 adapted from <http://blog.freepeople.com/2013/09/curried-zucchini-soup-recipe/>

Zucchini Chips

Zucchini Chips in the dehydrator 

Zucchini chips are an interesting texture addition on top of a soup. Tomorrow we're making a curried zucchini soup and these will be floated on top of the bowls as they are served -- just a little punch of visual appeal. Leftovers can be stored in the freezer -- if they last that long. It's hard to stop eating at just one.





Zucchini Chips 

2 lbs (1 kg) small zucchinis, washed and sliced thinly (1/8" thick or so)
2 Tablespoons olive oil
1 Tablespoon mild curry powder
1 teaspoon salt

Directions: 

Mix olive oil, curry powder and salt in a large mixing bowl. Add zucchini slices and toss until coated with oil mixture. Place in a single layer on dehyrdrator pans and dry overnight.

No Dehydrator?? Not a problem. You can accomplish the same thing by blotting the zucchini slices with paper towel to dry as much surface water as you can. Preheat the oven to 250 degrees. Place the zucchini in a single layer on a large rimmed cookie sheet. Bake for approximately 2 hours or until the zucchini is reduced by about two-thirds of it's original size. It will still be moist and you will need to store the chips in the freezer in a freezer bag. They should last about 6 months without any problem. They are great for soups and stews.