Zucchini Potage

This is the recipe for that zucchini.  You know, the one that hid under the leaves of the plant and below the growing vine.  The one that got huge and that you don’t know what to do with except stuff.  How about soup instead?  This is a warming, comfort-food, creamed soup with cross-continental spicing.  It may look like an unlikely blend when you peruse the recipe, but I guarantee that it’s addictive with even my toddler asking for seconds and thirds – and then for more as afternoon snack.

Yield: 11 cups

What you need:

  • 2 tablespoons olive oil
  • 2 large onions, chopped, 2 cups
  • 2 large or 4 small cloves of garlic, chopped
  • 10-15 fresh curry leaves (optional but recommended)
  • 8 cups chopped zucchini (peeled if necessary, peel on if it’s still tender enough)
  • 2 medium potatoes, peeled and chopped, 2 cups
  • 1 yellow tomato, grated (or red, but yellow makes for a prettier soup; grating is the lazy-person’s way to peel a tomato – just slice the bottom off and grate, the peel will remain in your hands for composting while the pulp will be good to go for your recipe)
  • 1 teaspoon garam masala
  • 1/2 teaspoon powdered sage
  • 1/2 teaspoon ground coriander
  • 4 cups water
  • 2 teaspoons salt

What you do (pressure cooker or electronic pressure cooker version):

  1. In the pressure cooker, heat the oil over a medium flame and add the onions. Sauté until translucent.
  2. Add the garlic and curry leaves, if using, and toss until fragrant – about a minute.
  3. Add the grated tomato, garam masala, sage and coriander and toss a few minutes more, until the tomato has thickened some.
  4. Add everything else to the pot except for the salt, fit the lid and bring to pressure for 9 minutes. Turn off the heat and allow the pressure to release naturally (or quick release if you’re in a hurry). For those with an electronic pressure cooker (I love my Instant Pot!), 9 minutes on soup cycle with natural pressure release.
  5. Open the lid once the pressure is released (carefully – it’s dang hot in there), add the salt. Use a stick-blender to blend the soup until it’s thick and creemy.
  6. Serve.

What you do (stove-top version):

  1. In a thick-bottomed soup pot or dutch oven, heat the oil over a medium flame and add the onions. Sauté until translucent.
  2. Add the garlic and curry leaves, if using, and toss until fragrant – about a minute.
  3. Add the grated tomato, garam masala, sage and coriander and toss a few minutes more, until the tomato has thickened some.
  4. Add everything else to the pot except for the salt and bring to a boil. Lower the heat, cover, and simmer until all the ingredients are quite soft. This will take 30 minutes or so.
  5. Add the salt. Use a stick-blender to blend the soup until it’s thick and creemy.
  6. Serve.

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