On Day 8 of Soupy September, we embark on a journey that celebrates the art of fall with Creamy Curried Zucchini, Potato, and Leek Soup.
From Humble Beginnings to Culinary Delight
The beauty of this soup lies in its simplicity. Simply heap the vegetables and the spices into a pile in your largest oven safe skillet, or on a baking sheet. Roast the veggies for 45 minutes to an hour, until the zucchini is “overcooked” and the potatoes are softened nicely. Once everything is roasted up, dump a can of coconut milk over the top to cool it down. Blend this mixture in a blender, and warm it in another pot until it is bubbling.
This is a very simple soup!
Creamy Curried Zucchini, Potato, and Leek Soup
Indulge in the soothing embrace of Creamy Curried Zucchini, Potato, and Leek Soup, a velvety creation that celebrates simplicity and comfort. This recipe offers a canvas for personalization with optional garnishes.
Ingredients:
- 1 massive zucchini- chopped into large chunks
- 1 large leek, cleaned and sliced (white and light green parts only- save the tops for stock!)
- 3 cloves of garlic
- 4 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons yellow curry powder
- 1 x 3 cm piece of turmeric, or 1 tsp dried turmeric
- 1 can coconut milk
- Salt and pepper, to taste
- Chopped fresh chives or parsley, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
- Truffle oil, for drizzling (optional)
Instructions:
- On a baking sheet, or in an oven safe pan, toss together the zucchini, potatoes, leeks, garlic with the olive oil and curry powder. Bake at 400ºf for 45-60 minutes, until the veggies are soft with small browned spots, but not burnt.
- Add your coconut milk to the veggies and allow the mixture to cool slightly.
- Using an immersion blender or transferring the mixture to a regular blender, carefully blend until the soup is smooth and creamy.
- Return the blended soup to the pot. Heat the soup gently over low heat, making sure not to boil it.
- Season the soup with salt and pepper to taste. Adjust the seasoning to your preference.
- Ladle the soup into individual bowls.
- If desired, garnish with chopped fresh chives or parsley for a burst of color and flavour.
- For an extra layer of richness, sprinkle grated Parmesan cheese over each serving.
- For a touch of indulgence, drizzle a few drops of truffle oil over the top before serving.
Tips:
- Experiment with different garnishes, instead of the truffle oil, use crumbled bacon, toasted pine nuts, pumpkin seeds, or a swirl of pesto. I had mine with some gluten-free crackers. I know- exciting! 😀
Crafting the Perfect Creamy Texture
The secret to achieving the luscious creaminess of this soup lies in the technique. For those who prefer a slightly chunky texture, consider reserving a portion of the cooked vegetables before blending, then stirring them back into the soup. Or, use an immersion blender and simply leave it a bit chunky.
In a world that often clamours for attention with extravagance, this soup stands as a whisper of brilliance. Through the simplicity of its ingredients and the depth of its flavour, it captivates our senses and invites us to cherish the magic that resides in the art of simplicity.
Join me again tomorrow for another soup creation!
