I have a slight obsession with vegetables. With the cooler months in full swing, it’s an ideal time to dig to into the pyramids of fresh produce piled high throughout our local vegetable markets. Not only is this a great way to support and encourage our farmers within the region, it’s also a fun day out with the kids as they get a chance to touch, smell, and feel the foods that will eventually land on our dinner table. Our weekly trip to the Farmer’s Market on the Terrace plays a huge role in how my family eats, dictating much of what goes on our menu for the week.
All too often, I get carried away, and buy a lot more produce than what my family can consume. Not being one to waste, each and every vegetable is put to good use somehow, even when no longer at the peak of freshness. My kitchen is one where soft tomatoes turn into luscious sauces, and lacklustre carrots sneak their way into a scorching hot oven for some quick caramelization. Zero wastage makes me a very happy woman!
When I found a less than stellar, forgotten bunch of zucchini hanging out in the trenches of my fridge, turning them into a puréed soup was the only way to pull them back from the dark side. When all else fails, soup is always a welcome, and effortless proposition.
Ginger, cumin, and curry powder add some heat to enhance the flavor of the zucchini, and a touch of sweet corn sliced off the cob gives texture and a pop of color to this creamy-without-the-cream soup. Easy, delicious, and oh so good for you!
Zucchini Soup with and Corn & Ginger (serves 4)
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon grated, fresh ginger
- 2 teaspoons cumin powder
- 2 teaspoons curry powder
- 1 to 2 teaspoons salt (your salt content will vary depending on your the stock you use, check for seasoning as you cook)
- 600 grams zucchini, unpeeled and roughly chopped
- 3 to 4 cups of chicken stock, enough to cover the vegetables (alternatively use vegetable stock or water)
- 2 corn cobs – slice the kernels off the cob – see photo below
- Extra-virgin olive oil for serving (optional)
- Cracked black pepper and additional salt for serving
Heat olive oil in a stock pot over medium heat. Add onions and sauté until soft, about five to seven minutes. Add the garlic and ginger, sauté for about one minute. Add the cumin and curry powder, cook for about thirty seconds, stirring continuously. Add the zucchini, chicken stock, and salt. Bring to a boil, reduce heat to low. Cover and let simmer for 30 to 40 minutes, until the zucchini is very soft and all the flavors have had a chance to develop.
With a hand blender, purée the soup until very smooth. Alternatively, purée the soup in batches in a food processor or blender. While blending, proceed with caution, the soup will be very hot.
Divide the soup among serving bowls. Top each bowl with sweetcorn and drizzle a little olive oil (if desired).