There comes a time every September when I find myself in a food rut. Summer produce is still going strong but nights are cool and I crave change. Although autumn produce is starting to show up at the farmer’s market and in my garden, I’m not quite ready to let go of summer. Somehow I make the transition with warm summer soups and cold autumn smoothies. This thai spiced zucchini soup is perfect for cool summer nights. I like to spoon it over quinoa (a complete protein) to make it a filling meal. Making a large batch of quinoa in the beginning of the week allows for a quick add on to weeknight meals.
thai zucchini soup
recipe from heidi swanson of 101cookbooks
serves 2
ingredients
2 tablespoons coconut oil
1 cup thinly sliced shallots (or yellow onion)
2 tablespoons green curry paste, or to taste
1 can full fat coconut milk
1 large zucchini (3 small), chopped (about 5 cups)
juice of one lime
salt to taste
toppings: cooked quinoa (directions here), cilantro, sesame seeds, extra lime juice
directions
heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and season with salt, and sauté until soft. stir in the green curry paste along with a dollop of cream from the top of the coconut milk. stir well, and sauté for another minute or so, until fragrant. stir in the zucchini, and sauté, until the zucchini is tender but not brown 5-7 minutes, or so. add the remaining coconut milk and 1/2 cup water if you want to thin it out, let everything come up to a simmer, and remove from heat. season the soup with the juice of lime, and salt to taste. serve over a spoonful of quinoa, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.
