They’re coming – home gardeners who planted more zucchini than they need, arms laden with these beauties who just yesterday were 7″, today the size of props in a sci-fi film. Never one to turn down free food, I thank them and start planning. Of course, there’s zucchini bread, zucchini stir-fry, and spiralizing zucchini.

Then it hit me:

ZUCCHINI SOUP!

It can be a meal in itself or as a starter. Bonus: it freezes well!!!

ZUCCHINI SOUP

Note: Don’t worry about the chopped veggie sizes – everything will be blended

• 28g / 2 T butter
• 115g / 1 cup onions, chopped
• 2-3 garlic cloves, minced
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 1/4 tsp celery salt
• 1.75 tsp kosher salt (or 3/4 tsp table salt)
• 1/4 tsp black ground pepper
• 1/8 tsp cayenne pepper
• 683g / 1.5 lbs / 5 cups zucchini, unpeeled and chopped
• 445g / 1 lb russet potatoes, unpeeled and diced
• 690g / 3 cups vegetarian stock – homemade (click link) or purchased
• 17g / 1T soy sauce
• 60g / 2 oz / 1 cup sharp Cheddar cheese, shredded
• 82g / 1/2 cup uncooked couscous (not the Israeli pearl couscous)
• OPTIONAL: greens, such as Swiss chard or spinach pieces
• OPTIONAL: small pieces of bread, such as pita

In a large saucepan (2 litres / 8 cups), melt the butter. Add onions and, over medium-high heat, saute for 5 minutes. Stir often.

Add in garlic, rosemary, thyme, celery salt, Kosher salt, and black pepper. Over medium heat, saute about 1 minute to bloom the herbs, stirring constantly.

Add in zucchini and, over medium-high heat, saute 5 minutes, stirring often.

Add the potatoes, vegetable broth, soy sauce, and couscous to the pot. Bring to a boil, then decrease flame to maintain a simmer.

Cover the pot, leaving the lid slightly askew to prevent the liquid boiling over. Simmer for about 20 minutes, testing the potatoes are easily pierceable with a knife.

Remove lid and let soup cool about 20 minutes before blending. Then, pour cooled liquid into a blender (you may need to do this in batches) and blend until smooth.

Return soup to saucepot and stir in cheese, optional greens, and optional bread pieces. Heat to melt cheese. Taste for seasoning, correcting if needed.