Mary Parker’s
Amazing Zucchini Soup (Vegan)
Makes 3-4 quarts
3 good-sized zucchinis (yellow and/or green) approx. 2-3” diameter (These are the kind that get left in the garden a little too long, but not the huge, ugly ones that have giant seeds and dried out flesh).
1 large red bell pepper, seeded 1 3”-4” long jalapeno pepper (red if possible) seeded
1 good-sized yellow onion, peeled 2 good-sized carrots (1 ½” diameters) peeled
4 cups vegetable broth (or chicken broth) ½ tsp. thyme, ½ tsp. rosemary
1 tsp. salt 1 tsp. gold curry powder
1 14oz. can coconut milk (or 1 ½ cups sour cream)
Slice the vegetables and place in a 6-8 qt. pan. (I use a 6 qt. pressure cooker, but the veggies come fairly close to the top. Add the broth and seasonings and cook until soft and tender.
Cool a few minutes, then use an immersion blender to turn the mixture into a smooth soup. Add the coconut milk (or sour cream) with the immersion blender until it’s well blended. Taste for salt.
Serve hot.
Can be garnished with a dollop of sour cream (unless you want it vegan), or roasted pumpkin seeds.
Notes: If you have to buy zucchinis, you’ll need about 6 grocery store size. The red bell pepper gives it wonderful color and flavor. The jalapeno can be smaller, but the large ones I’ve used make it really good. I use a food processor to slice all the vegetables and it works really fast. When I said “gold” curry powder, I just mean the curry powder you buy in the grocery store that’s kind of yellow/gold in color.
