My zucchini patch is still going gangbusters. We’ve done Zuni pickles, roasted, raw in salads, the works.
Zucchs aside, this is a damn good (and very simple) recipe you can adapt to other veg you might have lying around. Things like carrots, potatoes, fennel, celeriac and pumpkin are PERFECT for it, so feel free to sub out the zucchini for any combo of these, and take veggie soup from alright, to ALRIGHT!!
Ingredients
3 tablespoons vegetable oil
3 cloves of garlic, peeled and finely chopped
2 brown onions, peeled and coarsely chopped
1 teaspoon sea salt
1 teaspoon ground white pepper
2 tablespoons white miso paste
4 large zucchini, cut into chunks
Enough rich chicken or vegetable stock to cover solids (about 1.5L)
50g butter (substitute with olive oil to make this vegan)
2 tablespoons good quality EVO (I love @altoolives)
Method
In a large saucepan, heat the 3 tablespoons of oil over low heat. Add the garlic, onion, salt, pepper, and, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the zucchini and cook for a further 5 minutes.
Add in the miso paste and then pour in enough stock to cover the vegetables. Bring to a simmer, then cover and cook until the vegetables collapse under the pressure of a spoon.
Carefully remove the pot from the stove, add the butter and then and using a stick blender, blitz until smooth.
Taste to season and serve (this one’s with a drizzle of green herb oil, yoghurt, dried zucchini flowers and dehydrated olive).
