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Zucchini Soup for the Soul

Its cold out now – probably way colder in other places than Seattle – but our temperateness is near the bottom of the scale and I'm turning up my thermastat and making soups.

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We happened to have so much zucchini we still had enough lying around to make this lucious zucchini soup I found in Bon Appetit magazine and stuck to the fridge mid-summer. 

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I don't know about you – but I really never thought I would eat a zucchini soup.  In my mind it was some thin broth with white floating chunks cooked to long without any flavor.  This soup is the opposite of what I could have imagined and it can be made vegan and still preserve the tasty creamy goodness.

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Start with garlic, leeks and poblano peppers.

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Chop them and saute until soft with salt and pepper.  Then add you broth (chicken or vegetable) and your chopped zucchini.

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Let it all simmer until the zucchini is soft.

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Remove from the stove and puree in a food processor with cilantro and coconut milk.

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 Place back on the stove and let it simmer for a little longer to meld all the flavors. 

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 Zucchini Soup

2 large leeks, sliced thinly

1/2 a really large zucchini (cored to remove large seeds) or 5 small zucchini, cut into small chunks or one inch rounds

2 to 3 small poblano peppers or 2 large

3 large garlic cloves

1/4 cup olive or grape seed oil

1 quart chicken or  vegetable broth

1 bunch of cilantro

1 can (14 ounces) coconut cream or 1 cup creme fraiche

1/4 tsp salt

1/2 tsp (or to taste) of fresh ground black pepper

Step 1:

Chop the leek, garlic and poblano pepper and place them in a pan with the olive oil. Sprinkle salt and fresh ground pepper over everything. Cook them all on medium heat until they are soft.

Step 2:

Add the chicken or vegetable stock and the zucchini and simmer until the zucchini is tender. (Roughly 15 minutes)

Step 3:

Puree the zucchini stock mixture and cilantro in batches with a food processor until very smooth.  Add portions of the coconut milk as you mix with the food processor.

Step 4:

Reheat the coconut & zucchini broth mixture on the stove for a very brief time until the mixture bubbles slightly to indicate all the flavors have hung out for a time. Add additional salt and pepper as needed. If you are using coconut milk – do not allow it to boil.

Step 5:

Serve warm alongside your favorite dinner or alone.









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