These simple reciipes are based on a base of cooked zucchini.

Ingredients

• 3 pounds small zucchini
• 2 Tbs olive oil
• 1/2 cup water

Directions

1. Slice the zucchini thin.
2. In a large saucepan, heat the 2 tablespoons of olive oil.
3. Add the sliced zucchini and cook, stirring occasionally, until tender, about 10 minutes.
4. Add the water and bring to a boil.
5. Remove the saucepan from the heat.
6. Working in batches, puree the soup in a blender until very smooth.

Ingredients

• Zucchini base
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 1/8 tsp cayenne pepper
• 3 cups cicken stock
• 1 cup light cream
• 1/2 tsp salt

Directions

1. In a large sauce pot heat the olive oil over medium-high heat.
2. Cook the onion for 2 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the zucchini soup base to the pot and stir.
5. Add the cayenne pepper, salt, and chicken stock and stir.
6. Bring the soup to a simmer for 10 minutes.
7. Turn the heat to low.
8. Add the light cream and stir.
9. Remove from the heat and serve immediately.

Ingredients

• Zucchini base
• 2 tsp curry powder
• 1 tsp ground corriander
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 1/8 tsp cayenne pepper
• 3 1/2 cups cicken stock
• 1 cup plain yogurt
• 1/2 tsp salt
• 1/2 cup walnuts, toasted and roughly chopped

Directions

1. In a large sauce pot heat the olive oil over medium-high heat.
2. Cook the onion for 2 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the zucchini soup base to the pot and stir.
5. Add the cayenne pepper, curry, corriander, salt, and chicken stock and stir.
6. Bring the soup to a simmer for 10 minutes.
7. Turn the heat to low.
8. Add the yogurt and stir.
9. Remove from the heat and serve immediately.
10. Garnish with the toasted walnuts.

Note: This soup is great chilled.

Ingredients

• Zucchini base
• 1 granny smith apple, diced
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 1/8 tsp cayenne pepper
• 3 cups cicken stock
• 1 cup light cream
• 1/2 tsp salt

Directions

1. In a large sauce pot heat the olive oil over medium-high heat.
2. Cook the onion for 2 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the zucchini soup base and apple to the pot and stir.
5. Add the cayenne pepper, salt, and chicken stock and stir.
6. Bring the soup to a simmer for 10 minutes.
7. Turn the heat to low.
8. Add the light cream and stir.
9. Remove from the heat and serve immediately.

Note: These recipes are easily adapted for vegetarians. Substitute the chicken stock with vegetable stock.