Have you got an abundance of zucchini and summer squash? Running out of ideas? Here’s a great healthy recipe. It was intended as a cold soup, but I have made it hot, many times. Fantastic either way. And with all the summer bounty of zucchini, a great time for this tasty nugget! Good light summer fare, with a slightly exotic twist:)
This is the original recipe, basic. Feel free to modify it to personal tastes and preference:
- 2-3 zucchini
- 2-3 summer squash
- 2 medium onions
- 3-5 cloves of garlic
- 4-6 potatoes, ( recipe works without them,very well)
- Olive oil, sesame oil or butter ( recipe works without, also)
- 1 pint heavy cream or 1 can of coconut milk ( can be omitted)
- 5 Tablespoons curry, or a curry sauce
- Braggs liquid amino acid, salt and seasoning to taste
Saute potatoes, garlic and onions lightly. Add/use oil olive oil, sesame oil and seasoning to taste.
Cook 2-3 medium squash and 2-3 medium zucchini in soup pot until soft.
I puree zuccini, and “potato-onions” separately, since I have a hard time figuring out how to combine them. Sometimes I use the water from the zuccini in the soup mix.
If I skip the potatoes, which I often do, combining them is a little easier. Sometimes I will toss the onion with the zucchini, or add it raw into the Cuisinart. Go by your personal preference.
Often, I cheat with seasoning- I use Pataks Vindaloo curry seasonings, available at most health food stores and larger/ better supermarkets. Great stuff, a gem of a cheat!
The original recipe calls for heavy cream. I often substitute coconut milk in its place, or just go without. Sans the potato, and sans the cream/ coconut- it’s a pretty healthy lower calorie treat.
Puree it all up together, or separate and pour into pot/bowl. Stir it together and allow to set for a few minutes. I add Braggs liquid amino acids, which is a soy sauce, soy based fermented.. adds amazing nutrient quotient, plus makes it taste great- no idea why! I sometimes also add a touch of sea salt, which has better nutrient content than table salt ( read: table salt so dead it depletes your body).
The whole process takes maybe 30 minutes. It lasts for a while, freezes fairly well.. if there is any left over, 🙂
I’d love to hear any variations or suggestions on ways to improve this great dish!
I am an Education Specialist, Health Coach and Author. I work with aspects of the teachings I have learned from Andean shamanic and cosmology, to health, nutrition and education. Everything is energy. Energy must flow. Like water, when it does not flow, it stagnates and is not healthy. These techniques help your life to flow. I have been initiated into many of the ancient lineages and learned ceremonies, rites of passage and healing techniques. I have worked as a healer and done workshops and taught some of these aspects – passing the teachings on.
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