That Lady Wasn't Kidding!

Not the best picture of the soup. But can you see the joy on my face?

Two weekends ago, the same weekend I purchased that watermelon I was telling you about last week, I stopped by the farm stand of a lady and her husband who are always adding value to my farmer's market shopping experience.  Invariably, they share recipes with anyone willing to pick them up.  I typically grab one, but I don't always follow through with trying them out.  This time was different.  I think what made it different was the fact that the nice lady told me that this zucchini soup is REALLY easy to prepare.  Anything quick and easy I'm all for!  I glanced at the recipe just to make certain that I agreed with her.  It checked out.  It was legit easy.

​Before leaving her stand I decided to buy one of her large zucchinis since I already had one at home.  I'd actually gotten the one at home to roast with other veggies to make a veggie spaghetti sauce and had forgotten I had it.  It didn't make it in the sauce.  Anyhow, a few days later I made the soup and LET ME TELL YOU....as my dad would say, "It'll make your tongue beat your brains out!!!"  It was THAT good! 

​Since I want you to know what this luscious soup is like, I share the recipe with you!  It is amazingly rich and creamy and filled me with the essence of Fall. 

Enjoy!  (the 2nd version is my version)

Oh, if you enjoy it, and even if you don't, but you know someone who would, pass this recipe along!

Easy Zucchini Soup
How I received this recipe from the nice lady at the farmers' market: 

1/2 cup butter
2 lbs zucchini, cut into chunks
1 (15 oz) can of chicken broth (or 2 cups of chicken bouillon)
1 tsp salt (if using bouillon cubes, omit salt)
1 tsp curry powder

Directions:
1. Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.

2. Pour soup into a blender no more than half full.  Cover and hold lid in place; pulse a few times before leaving on to blend.  Puree in batches until smooth.
This is how I altered it:
prepare it this way and you'll know what I experienced...I think the coconut oil does something special to it!
1/2 cup coconut oil, in liquid form
2 lbs zucchini, cut into chunks
15 oz Kitchen Basics Unsalted Vegetable Stock for Cooking
1 tsp salt
1 tsp curry powder, did not measure exactly, so I think I probably had a bit more.

Directions:
1. Add liquid coconut oil to a pot over medium heat. Add zucchini, unsalted vegetable broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 40 minutes...I was on the phone with my mom so I let it cook down a bit longer :-)  It really only takes 15 minutes.

2. Pour soup into Vitamix.  Cover and blend. Puree in batches until smooth if necessary.

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