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zucchini soup  This thread currently has 500 views. Print Print Thread
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diffy
Sunday, August 19, 2007, 7:52am Report to Moderator Report to Moderator
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This soup is hearty! Must be made with fresh zucchini (one time I let it sit on the counter for a day or two and the soup had to be discarded!), peel and slice and cook in some water, I like to add a splash of freshly squeezed lemon juice. Cook until soft. Pour into blender, add salt and curry to taste. Seems curry goes well with this. I love this soup hot out of the pot!

I've done this soup version with butternut too. But butternut needs a different spice. I tried cinamon and cumin but not thrilled with results. Neet to tweak this one.

I'll be a carrot soup can be done the same way. Gotta match a condiment/spice to it.

Any other ideas of single veggies we can use to make a soup out of?
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Brighid45
Sunday, August 19, 2007, 1:32pm Report to Moderator Report to Moderator

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Kyosha Nim
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Add just a little garlic and fresh grated ginger to butternut soup. And add in a bit of some other root vegetables, like cooked turnips, parsnips, carrots, etc. Then refrigerate it overnight so the flavors blend, and serve. Guaranteed it will be delicious! A little ghee or extra virgin olive oil adds another dimension of taste, as does a sprinkle of grated pecorino (sheep's milk is best), but go easy as they can overwhelm the delicate flavor of the squash.

The zucchini soup sounds delicious! Thanks for sharing the recipe diffy


Everyone is entitled to his or her informed opinion. --H. Ellison
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diffy
Sunday, August 19, 2007, 2:23pm Report to Moderator Report to Moderator
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Brig, ginger sounds like a good match with butternut; gonna try it next time.
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Lola
Sunday, August 19, 2007, 3:15pm Report to Moderator Report to Moderator

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Sa Bon Nim
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to get a creamier texture you can add some nut butter also.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Scamp
Sunday, August 19, 2007, 7:23pm Report to Moderator Report to Moderator

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Ummm, I am just now eating some zuchinni soup as described here.  I can't believe how quickly it was ready.  Thanks for the idea!
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diffy
Monday, August 20, 2007, 12:26am Report to Moderator Report to Moderator
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Scamp, thanks for sharing! It is ready so fast and that's one of the reasons I love it. Peel the squash, cook with water in covered pot, until somewhat soft, then blend. Yum. Did you try it with curry?
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Stormstryk
Friday, August 31, 2007, 2:02am Report to Moderator Report to Moderator
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One of the really tasty butternut squash soups I used to make started with roasted and carmelized squash and included dry white wine, onion, ginger (both fresh and ground), cloves, cinnamon,dried bird's eye peppers and a bit o' butter and honey.  I will go rifling through my cookbooks to see if I can find the exact recipe and will even check the O lists for compliance.  

Darn that cinnamon lectin that makes it problematic for B's!!

Bright blessings,
Stephen
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Debra+
Friday, August 31, 2007, 2:33am Report to Moderator Report to Moderator

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Ah, but you could have the nutmeg instead.

Debra


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dirrty_blonde_mp
Saturday, September 1, 2007, 4:28am Report to Moderator Report to Moderator

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i tried the soup today... i just had to try it, even though zuchini is only neutral for type b's. it was definately very very good i was completely suprised... and soooo easy! you can really taste the impact the lemon adds! i also added about a teaspoon of onion powder. i can see myself making some on some of our cold canadian winter nights anyone else have some easy , super healthy soup ideas?
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trish44
Saturday, September 1, 2007, 11:36pm Report to Moderator Report to Moderator

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I just made the white bean hummus that I found on the recipe page.  Delicious!!!! One could add white beans to the zuccinni or squash soup to add some protein, before blending, that is....love the garlic in it, too.


Trish44 (type O)

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trish44  -  Saturday, September 1, 2007, 11:37pm
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Alia Vo
Sunday, September 2, 2007, 12:58am Report to Moderator Report to Moderator

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Sounds good diffy, when fresh pumpkin season arrives, fresh organic pumpkin would be a great vegetable option for the soup.  It can made into either a savory or sweet soup by adding various seasonings, herbs, spices, broth, alternative 'milks'.

Pureeing the soup in a blender and leaving some thicker pieces would provide a heartier soup.

Alia


Alia A. Vo
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Lola
Sunday, September 2, 2007, 1:08am Report to Moderator Report to Moderator

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Sa Bon Nim
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Alia, long time no see!
glad you re back!


adding nut butter to your soup also thickens it up as well as giving it a creamy texture.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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