Zuke Soup Riot (Curried Zucchini Soup)

 This is one of the recipes I've developed this summer while volunteering at Dancing Crane Farm. I'll try to relocate more recipes from my cluttered inbox to this space as I have the time. Same with pictures of the recipes.


Great for using up that one giant zucchini that everyone always seems to get stuck with at some point during the season. Or if you've already put that giant one to use in zucchini bread, use about three of the normal-sized ones. Like most soups, this one will improve with time, so make it a day in advance if you can. Toast up some pita bread to dip and you've got a bowl of warm spicy goodness on a cool fall night.

2 Tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, thinly sliced
8-10 cups finely diced zucchini or other summer squash (use one giant zuke or three average-sized ones; scrape out the seeds)
2-3 Tablespoons curry powder (the amount will vary depending on the amount of zucchini, the strength of the curry powder, and your preference for curry/spice - make it how you like it)
1 teaspoon ground cumin
1 teaspoon red pepper flakes (optional)
scant 1/2 cup nutritional yeast flakes
2-3 tablespoons tamari
1 teaspoon molasses
1/2 bunch of parsley/cilantro, minced

Fry the onion with the oil in a soup pot over medium-high heat until the onion starts to brown. Stir in the garlic, curry powder and cumin and keep stirring to keep the garlic from burning, about 2 minutes. Add the diced zucchini, red pepper flakes (optional) and a small amount of water (no more than half a cup). Stir to coat the zucchini with the spices, cover and cook 10 minutes, stirring occasionally. When the zucchini starts to give up a lot of liquid, add just enough water to cover the zucchini. Continue cooking at a rapid simmer until the zucchini is soft and mashes easily, about 15-20 minutes. Stir in nutritional yeast, tamari, and molasses and remove pan from heat. Let cool slightly and blend until chunky, but not completely smooth. Stir in parsley and serve.