Quick Dinner Recipes

Using zucchini in soup is an easy way to get through your summer harvest of zucchinis.

If you peel the zucchinis, they are ideal for thickening a soup without adding too much colour.

If you love the green colour of zucchinis, make sure not to peel them and cook the zucchini soup a bit longer than normal (at least 15 minutes).

If you don’t want to end up with a pale Zucchini potato soup recipe, you can make a deep green zucchini soup by adding spinach!

Using zucchini as one of many ingredients of soup

• 2 potatoes cubed
   
• 2 zucchinis cubed
   
• 2 onions
   
• 2 garlic cloves, flattened with your knife or mortar
   
• 2 pints (1 liter) vegetable stock
   
• 1 pound (1/2 kg) fresh spinach leaves, coarsely cut
   
• a dash of curry, salt and pepper to taste

How to make a zucchini soup

1. Saute the onion in a pan with some olive oil for cooking.
    
2. Add potatoes, zucchini, garlic and stir until the garlic is fragrant.
    
3. Add vegetable stock, salt, pepper and curry, bring to the boil and let simmer for 15 minutes.
    
4. Throw in the spinach leaves, stir them around for 15 seconds and puree the zucchini soup with a handmixer.
    
5. Taste and add more spices if needed. If you want your soup to taste "mature" add a few drops of freshly squeezed lemon or lime juice.

Cheating: zucchini potato lime soup recipe

When you want to serve your guests zucchini potato lime soup but you don’t have any recipe nor lime, then serve the above soup with some extra yogurt and listen to what your guests have to say…

Please leave a comment if you have more tips about using zucchini in soup!

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Technorati Tags: summer harvest, using zucchini in soup, zucchini, zucchini soup, zucchini soup recipe

This quick and easy zucchini potato soup recipe is a variation on the even easier Zucchini cheese soup recipe.

Just add some leek and potatoes and you are done!

Zucchini potato soup recipe ingredients

• 2 big potatoes, cut into pieces
   
• 2 leeks, cut in big rings
   
• 2 small zucchinis (about 1 pound or 500 gram), cut into pieces
   
• 2 pints (1 liter) of chicken stock or vegetable stock (made fresh or with bouillon cubes)
   
• pepper and salt to taste
   
• about 1 oz - 30 gram Boursin or any other creamy cheese or grated cheese you have available
   
• about 1 oz - 30 gram Boursin pepper cheese or use the previous cheese and add some sambal, pepper or curry to taste

Zucchini potato soup recipe preparation

This zucchini soup is fast and easy to make:

1. Boil water or stock.
    
2. Heat some oil in another pot and saute the leek until fragrant.
    
3. Add the potatoes and zucchini and saute 5 minutes more.
    
4. Add the boiling water with stock cubes or add the boiling bouillon. Bring to the boil on a high fire.
    
5. Let the zucchini soup simmer for 20 minutes.
    
6. Add the cheese (and spices) and use the mixer to puree your zucchini potato soup.
    
7. Bring to the boil again, taste and add more pepper, salt, spices or cheese if needed.

Please leave a comment if you have an even better Zucchini potato soup recipe !

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Technorati Tags: cheese soup recipe, potato soup recipe, zucchini cheese soup recipe, zucchini potato soup recipe, zucchini soup recipe

So my dieting friend asks me a Thai cooking recipe without coconut milk, not too spicy and if possible with fresh Basil leaves, as she has a Thai basil growing but has no idea what to do with it. So for her this "taste of Thai" recipe.

More authentic
Thai food recipe

For those who do have all the Thai ingredients available: use green Thai curry paste and the taste of this Thai recipe will be much closer to the authentic Thai cooking!

And if you want a quick dip: make a "Thai" dip sauce with mayonnaise and a dash of Thai green curry paste to taste.

Read all our Thai recipes at : Thai Food Recipe

Read this Thai red curry chicken recipe at : Taste of Thai

Technorati Tags: Thai food | Thai recipes | Thai recipe | Thai ingredients | Food | Taste of Thai | Asian | Cooking | Thailand

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