Zucchini Soup with Ginger and Mint
🛒Ingredients (Grocery List)
2 pounds Zucchini, rinsed and trimmed
Coarse Sea Salt
1 1/2 cups Heavy Cream
1 tsp Curry Powder
2 tsp grated fresh Ginger (from a 2-inch piece)
Fine Sea Salt and Freshly ground Black Pepper
7 large fresh Mint leaves
🍴Serves: 4
⏰Prep Time: 15 min
⏱️Cook Time: 30 min
🥣Instructions
1. Cut the Zucchini in half lengthwise. If they are any seeds, remove them. Coarsely chop the Zucchini. Place it in a medium saucepan and cover by 1 inch with water. Add the coarse Salt and bring to a boil. Lower the heat so the water is simmering and cook until the Zucchini is tender, 25 to 30 minutes.
2. Remove the Zucchini from the pan, using a slotted spoon, and transfer it to a food processor. Reserve the cooking liquid. Puree the Zucchini, then add the Cream, Curry Powder, and Ginger, and puree until thoroughly combined. If the Soup is thicker than you like it, add up to 1/2 cup of the reserved cooking liquid. Taste for seasoning then return the Soup to the saucepan in which the Zucchini cooked, and heat until it is just, about, but not quite, boiling. Don’t boil it!
3. While the Soup is heating, scissor cut (chiffonade) the Mint leaves.
4. Taste the Soup for seasoning, then divide it among six warmed soup bowls. Garnish each with Mint and serve immediately.
💡Tips
If your Zucchini has very tough skin, you’ll want to remove it, so use slightly more than 2 pounds of Zucchini to make up for the weight of the peel.
To peel Ginger, use the edge of a teaspoon to scrape away the skin. This is more efficient than a knife!
If you serve the Soup chilled, you may want to add additional Cream or chicken broth, or if you have saved the Zucchini cooking liquid, use that to loosen it, as it thickens when it is chilled.
