Zucchini Soup with Coconut Cream


A taste of spring…

In Melbourne we are at the cusp of spring, with sunny days and light cool evenings. There is nothing better than a soup bubbling away on the stove reminding you of the subsiding winter and the oncoming spring. Some soups are really rustic and chunky, others thick and creamy and yet others light and easy and the recipe I am about to share is exactly that – light and easy.

The key to any good soup is its stock! You can use chicken or vegetable stock available in the supermarket or make your own from the vegetables available in your fridge. I usually make my own stock and trust me after I share the recipe with you, you will realise just how simple it is.

So let’s start with the stock first. I had two bunches of broccolini  in the fridge I had intended to use for a few days, but never got around to it. So in a large saucepan I added about 1.5 litres of water, a small bunch of thyme, a small bunch of dill, half an onion (I used brown onion), two bunches of broccolini stems and florets and two bay leaves. Let the stock concoction bubble away while you start prepping the other ingredients.

Typically Zucchini doesn’t really have a flavour to reckon with, yet there is something so delicious about it! I use zucchini when making pasta, stir-fries, roast vegetables and soups. This soup has a little bit of a twist, it uses the tropical flavours of coconut to uplift the humble zucchini and together coconut and zucchini along with the LSD stock create a rather delicious culinary medley.

 
Ingredients: 6   Cooking time: 30 minutes
Serves: 4
  • Two large zucchinis
  • One large brown onion
  • Two large pods of garlic
  • Three tablespoons of extra virgin olive oil
  • Four tablespoons of light coconut cream
  • Salt to taste

In a pan add three tablespoons of extra virgin olive oil. Followed by sliced onion and chopped garlic, cook until caramelised.

Now comes the queen, the zucchini.  Cut the zucchini down the middle and slice it. If you wish keep some zucchini slices aside which you can quickly grill in a pan and use as toppings for the soup to give it another crunchy element.

Add the zucchini slices and let them sweat out. ‘Sweating’ in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any moisture will evaporate.Once the zucchini is tender add the LSD stock, followed by adding four tablespoons of light coconut cream and salt to taste (if you haven’t added it earlier). Bring the soup to a boil and blend it up before serving.

Add a garnish of fresh parsley and serve it with chargrilled sourdough bread cut up like bread sticks or even croutons (cutting up the bread tricks your mind and belly giving it the illusion of eating more than one slice of bread).

This is what I am talking about Lip Smackingly Delicious!!!

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