I had so much zucchini from my garden this year. Instead of just shredding it or slicing it and freezing it, I thought I would make a soup stock for the winter. It freezes much better and is a space saver as well. I have posted how to make the soup stock as well as how to make my Creamy Zucchini Soup. I hope you enjoy it as much as I do.
For my Vegetable Soup Stock you will need the following:
2 zucchini (about 12-15 in. in length) peeled, seeded & chopped
2 medium onions chopped
4 stalks of celery chopped
1 Tbl. minced garlic
2 Tbl. ground basil
2 Tbl. ground oregano
1-2 tsp. salt
Combine all of your ingredients into a stock pot and fill with water so it is just covering the vegetables. Bring to a boil, then cook on medium for 1-2 hours covered. When it is done cooking, laddle small portions into a blender and puree. You can store this stock in freezer containers. I suggest using canning jars. This stock will last 1 year in the freezer.
To make the Creamy Zucchini Soup you will need the following:
1/2 can coconut milk
ground basil to taste
ground oregano to taste
salt to taste
Laddle out 4 cups or more of your soup stock. Add your coconut milk. The color should be a light yellowish green. If it is ivory you added too much coconut milk. If you need to, add some more soup stock. Heat on medium low and add herbs and salt to taste.