My mother (Hi Mum !) gave me this huge arsed Zucchini that she grew.  It weighed in at 1.07kgs !! And she’s grown heaps of them ! I’ve been roasting and steaming them as a meal accompaniment but its time I put it to its true use … its own dishes … Zucchini Soup and Zucchini Slice … *droooool*

Here’s the soup recipe.

Makes 4-6 serves

Ingredients:

500-600g zucchini – roughly chopped

2 cloves of minced garlic

1 med carrot – diced

1 med onion – diced

2 stalks of celery – diced

1 teaspoon of sweet paprika powder

2 tablspns olive oil

I apple – roughly chopped

1 chili – finely sliced

1ltre of your preferred stock (I tend to use chicken stock)

A splosh of Worcestershire Sauce

Salt and pepper to taste

100g cream or sour cream

Garnish options:  chopped dill, finely chopped chili, crumbled feta, shake of paprika.

Method:

1. Sauté onions, celery and garlic until clear – don’t let them brown.
2. Add chili, carrot and apple and cook until heated.
3. Add zucchini and stock so that all ingredients are covered. Add Worcestershire Sauce. Salt and pepper to taste.
4. Simmer for at least an hour, until zucchini and apple are so soft they’re falling apart.
5. Take off heat and let cool for 20 min – then use a blender to make the soup smooth.
6. Put back on the heat, stirring regularly, until soup is simmering. Just before serving, stir through 100g of the cream. Save 50g for garnishing if desired – have some fun with designs