Zucchini Soup 1 Serving
If you have a garden bursting with Zucchini squash, you may be running out of ideas for preparing this healthy and delicious vegetable.
Enjoy this recipe from my friend Melanie's Ma, which can be served hot on a cold autumn evening, or cold on a hot summer night. You can also make large batches and freeze some for later.
3 cups chopped Zuke's
1 small onion chopped
2-3 cloves garlic minced
1 cup water
1/2 tsp. curry powder
1/4 tsp. ginger
1/4 tsp. dry mustard
Salt and pepper to taste
1. Combine all ingredients in large pot
2. Bring to a boil then simmer for 20 minutes.
3. Cool for 20 minutes and blend well in blender.
4. Serve hot immediately or chill 3 hours to serve cold, with optional dollop of sour cream.
w/TBSP Sour Cream