Zucchini Soup

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zucchini soup

This recipe originally came from the Rosicrucian Fellowship cafeteria, where I was attending a Sacred Earth workshop by Christan Hummel.  I adapted the recipe so it’s easier to use (and read on my iPhone).

Ingredients

2 tsp butter +


1 large onion, chopped
2 lbs zucchini, sliced
2 cups vegetable stock (coconut milk or water)
1 tsp curry powder
1/2 cup sour cream
cilantro for garnish

Directions

1. Melt 2 tsp butter in a large pan over medium heat.

2.  Add 1 large onion (chopped) and cook for about 3 minutes until it begins to soften.

3. Add 2 cups vegetable stock, 2 lbs zucchini (sliced), and 1 tsp curry powder.  Bring the soup to boil, reduce the heat, cover, and cook gently for about 25 minutes until vegetables are tender.

4. Let the soup cool slightly, stir in 1/2 cup sour cream, then transfer to a blender and puree until smooth.

 

Variations

Lemon broccoli & arugula

Creamy asparagus & cauliflower

Roasted pumpkin seeds & butternut squash