Zucchini galore…

When life (or a neighbor) hands you a bumper crop of zucchini, why not make soup?

By mid-August, our intrepid vegetable gardening friends come looking for someone to take armloads of excess zucchini off their hands. Fortunately, it’s my favorite vegetable, and when I’m lucky enough to be chosen to do this “favor,” I start thinking about what I can make.

So a happy kind of necessity inspired me to cook up this recipe, using what I know about zucchini and its delicate flavor and what I’ve learned about making creamy vegetable soups. I serve this cold, as is seasonably appropriate, and I’m pretty pleased with the results.

Here’s a chilled bowl of curried zucchini soup made with coconut milk. Healthy, with no added oil, and it’s dairy-free. Glad to share.

Creamy Coconut Curried Zucchini Soup

Lots of zucchini, diced (quick and easy with a Vidalia Chop Wizard)
1/2 teaspoon each of parsley, sage, rosemary, and thyme
8 fresh basil leaves, if you have them
2 teaspoons ground curry powder
1/2 teaspoon ground black pepper
8 cubes vegetable bouillon
8 cups water
Salt to taste

Bring all ingredients to a boil and then simmer until zucchini is slightly soft.

Add 27 ounces of unsweetened coconut milk. Bring back to boil and then simmer for five minutes. Serve hot or cold.