In honor of the mutant zucchini (or kee-kee as my son would say) that we just pulled out of our organic garden (see above), I have decided to share my favorite soup recipe! It has been adapted from The Moosewood Restaurant Daily Special, and it is dee-licious!
Ingredients:
2 cups yellow onion, diced
1 tbl oil
2-3 garlic cloves, minced
1 tsp ginger (fresh or dried)
2-3 tsp curry powder (more= spicier)
2.5 cups water
2 cups cubes potatoes ( i leave skins on)
5 cups chopped zucchini
3 tbl cilantro
1 cup rice milk (but dairy or soy will work as well)
1 cup plain yogurt
1 tbl cider vinegar
In a covered soup pot on medium-low heat sautee the onions in the oil about 10 minutes or until translucent. Add garlic, ginger, and curry and heat for 1 minute stirring continuously. Add water, potatoes, zucchini; cover the pot, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Add cilantro and simmer 10 minutes more.
Remove pot from heat and stir in milk, yogurt and cider vinegar. Puree the soup in a blender in batched to remove chunks.
If you have a large family, you may want to make a double batch of this because it goes quick!
2 cups yellow onion, diced
1 tbl oil
2-3 garlic cloves, minced
1 tsp ginger (fresh or dried)
2-3 tsp curry powder (more= spicier)
2.5 cups water
2 cups cubes potatoes ( i leave skins on)
5 cups chopped zucchini
3 tbl cilantro
1 cup rice milk (but dairy or soy will work as well)
1 cup plain yogurt
1 tbl cider vinegar
In a covered soup pot on medium-low heat sautee the onions in the oil about 10 minutes or until translucent. Add garlic, ginger, and curry and heat for 1 minute stirring continuously. Add water, potatoes, zucchini; cover the pot, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Add cilantro and simmer 10 minutes more.
Remove pot from heat and stir in milk, yogurt and cider vinegar. Puree the soup in a blender in batched to remove chunks.
If you have a large family, you may want to make a double batch of this because it goes quick!
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