Today’s meatless monday started at 8:00 this morning when friend of the blog Carey brought a batch of zucchini to my board meeting. They were, without a doubt, the biggest zucchini I have ever seen. Take a look at this, the biggest one I named “Zuccithustra”:
While I did not take the Uber-Zuke home with me, I did claim one of his little brothers that was plenty for my the dish tonight. I was further inspired to make the soup by the torrential downpour that hit right when I was leaving work. Summer squash met a winter sentiment with tasty wonderment.
So on to the soup:
about 2 lbs zucchini
1 7oz tub of greek yogurt
1 cup vegetable pho starter
2 cups water
2 tbsp butter
3 cloves garlic
Red Pepper Flake
So, start out by chopping the onion while melting the butter in a large pot. Add the onion and press the garlic into the pot and stir and cook for about 3 minutes.
While that is cooking chop your zucchini into discs. Add to the pot and stir and cook until they just start getting soft. Add the liquid and cook for about 20 minutes on medium low, making sure the zucchini stay solid (do not boil above a low simmer). During this time, add the red pepper flake to taste.
Now, the fun part. Once it has cooked, use an immersion blender and puree until all chunks are gone. You can also throw it in a blender or food processor, either way, annihilate the zukes.
Once you have a thin soup, add the yogurt and stir over low heat until well mixed. Ladle into a bowl and top with the fresh oregano (i used hot and spicy from Bungalow Garden).
Serve with a nice piece of rosemary seasalt bread (I bought mine from the store, Fresh Market has a great one…).
This recipe makes about 4 servings, but it is relatively cheap. Its a good supper for a person who is dining alone. There’s plenty for lunch tomorrow!
And, as always, follow this recipe and your bowl will look like this: