What to do with all this zucchini?!?


This one's for Natalie Wermus (welcome to the blog, Nat!). She's got cucumbers coming out of her ears and I'm hooking her up with a soup recipe to die for.

Curried Zucchini & Cilantro Soup

1 medium-size onion
2 T olive oil
About 2 lbs zucchini, diced
3 cloves garlic, minced or pressed
2 t to 1-1/2 T curry powder
1 qt buttermilk
2 c fat-free reduced-sodium chicken broth
1/4 c minced cilantro
Plain nonfat yogurt (optional)
Lime wedges or slices
Cilantro sprigs
Salt
Pepper

Cut onion into quarters; then thinly slice quarters crosswise. Set aside.

Preheat a 4- or 5-qt pan over medium-high heat until rim of pan is hot-to-the-touch. Add oil and wait for about 1 more minute. Add onion, zucchini, and garlic; cook, stirring occasionally, until onion is soft (about 20 minutes).

Stir curry powder into vegetable mixture (the more curry you use, the hotter the soup's flavor will be). Cook, stirring until curry powder begins to stick to pan bottom (about 5 minutes). Add buttermilk, broth, and minced cilantro; stir to scrape any browned bits free from pan bottom.

Bring soup almost to a boil; remove from heat. Ladle soup into bowls; top with yogurt (if desired), lime, and cilantro sprigs. Season to taste with salt and pepper.

Makes 6 servings
Prep: About 25 minutes
Cook: About 30 minutes