Sunday, July 24, 2011

Winter Warmers--Zucchini Soup

It sometimes amazes me what people will eat. Down the road there's a place called Chompers which specialises in fish and chips and burgers. Now remember when Krispy Kreme Donuts first came to Australia? People camped out overnight just to be the first to line up for those donuts. Over time, the stores have increased and I believe the faze is generally over. But at this particular store down the road, I viewed the most hideous looking burger. It was a Krispy Kreme Donut burger, featuring cheese, bacon and lettuce, the works.
Ewww! I wonder how popular they are? I am sure they appeal to some but the thought makes me want to roll over and die, very prematurely. Dear Lord, take those burgers away!
It sounds like a pregnant woman's midnight craving session gone wild. Even I'm not that crazy!
What has your strangest craving been? What's your most detested food? Well, I havnt had so many unusual cravings, but I sure have list of detested foods. From when I was a kid, of course. I have long developed my tastebuds to appreciate them.
I'm sure they're on most kid's lists, but these used to make me retch at the table.

Brussel Sprouts

Now my husband has never tasted brussel sprouts, to my horror. His mother is kind! But I am sure he didn't like the sound of me telling him I was making Zucchini Soup. The truth is, until I tasted this amazing stuff I probably would have had a little shudder run through me thinking of my childhood qualms. But this soup has become such a hit at our house. I must say, my inspiration comes from my friend and my old housemate who once made it for dinner. I don't remember her exact recipe but its along the lines of what follows.
I will never think of zucchini the same way again.
I am even willing to try adding zucchini to sweets...just watch me!

ZUCCHINI SOUP (serves 2-3 depending on desired consistency)

1 can evaporated milk (Carnation brand)
500g zucchini
½ packet dried French onion soup mix
Salt and pepper to taste

Cut up the zucchinis into rounds. Boil until they are soft, then drain and cool. Place zucchini in a blender, add half the evaporated milk and process. Add more evaporated milk until you get the desired thickness of the soup. Add the dried soup mix and salt and pepper to taste. Blend until very smooth and well combined. Reheat on stove and serve. Delicious with a dob of sour cream in the middle! 

NOTES: this recipe does not freeze well. Best eaten on the day it is made. The smaller the zucchinis, the better the flavour.


  1. If you want to try zucchini in a cake -- try my recipe! It really is good!!

  2. thank you terri, I will check it out!!


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