Curried yellow zucchini soup

(Oct 12, 2007) The sweet taste of yellow zucchini, currently abundantly available, blends perfectly with the exotic taste of curry spice to make a heart warming soup to fill the senses as well as the stomach. With only one ingredient imported, this recipe qualifies for eating as a localvore.

Ingredients

4 medium yellow zucchinis

2 cups organic vegetable stock (or substitute 2 cups water with one cube of organic vegetable or chicken stock)

1 cup organic milk (optional)

one small white onion

tablespoon of mild to hot yellow curry powder

Instructions
Finely chop zucchini and onion.
Add to the stock. Bring to a boil.
Reduce heat and simmer 10-15 minutes until vegetables are soft. Allow to cool.
Liquidize on high using a blender until completely smooth.
Return to pot. Whisk in the curry powder.
Reheat slowly.
Serve warm with freshly baked bread.

Chef Glás runs a private organic catering company in Montréal, Quebec. Originally from Ireland, the chef trained in Germany and Europe.






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