Zucchini soup with turmeric and carrots
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ingredients
1/2 kg zucchini with green skin (for contrast when blended) 4 pcs carrot 1 pcs onion 3 cloves garlic 1 pcs smaller potato 1 KL organic ground turmeric a little olive oil, crushed cumin and salt
progress
The zucchini season always “knocks me down”. The first year, my perma-garden grew too. Many, many . I roast it, bake it, put it in smoothies, add it to risotto, soup it. Before I left for Italy I got a beautiful green zucchini ball from my husband, supposedly to take a picture for the blog. So she traveled with us. Maybe it just grew up here too . As I’ve written somewhere before, we prefer apartments to hotels when we travel for accommodation. Oh, and for this trip I took a basic food pack (while I shop for the first time) which included organic turmeric. Now I remembered that I got it from my friend Lucy, she brought it back from Sri Lanka. So turmeric traveler flavors the Slovaks zucchini soup in Italy . I always carry turmeric with me because it is a great antibiotic. And since we are now headed to the high mountains where the weather is unpredictable, I use it as a preventative to boost my immunity.
1.
Cut the Vegetable Recipes into smaller cubes (chunks). Fry finely chopped onions in hot oil. Add salt, carrots and reheat. The carrots will turn the onions orange in the heat with carotene. Add the cumin, crushed garlic, potato, stir and add the zucchini. Cover with water – I put enough water to be about 1-2cm above the surface of the Vegetable Recipes. Boil, add turmeric. I cooked the mixture for about 15 minutes, then took it off the heat, seasoned with salt and took a picture 😀
2.
I left about 1-2 ladles in the pot, then blended the rest until smooth. My daughter also likes the creamy consistency, my husband mixed the unmixed part into the cream. If you’d like to save any of the soup for the freezer, do so before blending. It will be easier to reheat. You can also add a tablespoon of butter while blending. The soup can be garnished with sprouts, croutons, nuts or toasted kernels, or you can add a boiled egg (try quail) or chopped sprigs.
3.
TIP: the soup can be prepared in three textures. Smaller pieces of Vegetable Recipes with broth, this blended into a smooth cream, or both consistencies blended together.
