I haven’t been eating (or cooking) vegan for all that long—six months to tell the truth.
But, I have had so much fun learning this new way of painting the canvas called dinner, that I can hardly wait to cook every night.
A few weeks ago I bought an entire case of zucchini at a food reclamation market. Fabulous, shiny skinned, firm, snappy zucchini. Organic to boot.
I’ve made zucchini bread, zucchini roll-ups, roasted zucchini, stuffed zucchini and you-name-it zucchini.
One of the absolute winners however was this ever-so-simple, ever-so-delicious soup I call Coconut Zucchini Soup for the Gods. It is definitely worth making–even if I have to go out to buy more zucchini for it.
1 medium red onion, chopped
4 medium zucchini, chopped
vegetable stock (as needed)
½ t. dried thyme
¼ t. ground nutmeg
½ t. lemon zest
½ c. frozen corn
1. c. frozen peas
a can coconut milk
salt and freshly ground pepper to taste
Put the onion in a large saucepan and sauté over medium heat for seven to eight minute,s or until the onion is soft, tender and almost caramelized. (Add vegetable broth one to two tablespoons at a time, to keep from sticking to the pan). (Note, I do not use oil in the pan when I am browning the onions—just the vegetable broth).
Add the zucchini and the spices and another ½ cup vegetable stock. Cook until the zucchini is tender.
Mash the zucchini and onion mixture with a potato masher.
Add one cup large frozen peas and ½ cup frozen corn and stir.
Pour in 1 can coconut milk and add vegetable stock until the soup is desired consistency. (I don’t use too much vegetable stock as I like a pretty thick soup).
Bring to a boil and turn off the heat.
The idea here is to have the zucchini and onions cooked thoroughly and mashed and the peas and corn al dente. So the peas and corn don’t really need to “cook” per se—they just need to be heated up.
I serve it with (of all things) potato chips and a dip of choice.
This recipe serves four and it is delicious! Good enough for any gods or goddesses you have to feed!
Author: Carmelene Siani
Editor: Ashleigh Hitchcock
Image: courtesy of the author