Katherine Hepburns Zucchini Soup 

A Perfect Way To Use Your Garden Bounty

Katherine Hepburns Zucchini Soup, seasoned with curry, this delicious soup is an excellent way to use up a plentiful harvest of zucchini from your garden. But zucchini often can be found for a good price so even if you purchase your squash from the local grocery store in the winter this a cost conscious recipe.

No garden? In the summer check out your local Farmer's Market for freshness and good quality of all your local fruit and vegetables, including zucchini.

This is really an all-round soup that practically begs you to vary the ingredients as you choose.


Katherine Hepburns Zucchini Soup 

Ingredients:

1 large or  4 to 6 small to medium zucchini
6 carrots, sliced
1 onion, chopped
1 -2 celery stalks, chopped
3 -4 cups chicken broth
½ to 1/ ½ curry powder (to your taste)
½ teaspoon salt
1 – 3 Tablespoons butter (optional)

Directions:

1. Wash and prepare all the vegetables.

2. Put in a large soup pot. Add just enough water to cover the chopped vegetables.

4. Add chicken broth. Cook till vegetables are soft. Cool slightly.

5. Process cooked vegetables in blender or food processor until pureed. (Be very careful if the vegetables are still quite hot!)

6. Return pureed vegetables to soup pot, add seasonings and adjust to taste.

7. Reheat gently until serving temperature.

Optional Version:

1. Steam or omit carrots and saute chopped vegetables in butter until soft.

2. Proceed to puree the softened vegetables in a blender or food processor with some of the chicken broth as above.

3. Return to pot and continue cooking, adding seasonings.

Makes 6 servings.

Best Pennywise Tips:

Use the best quality freshest curry powder you can afford for best flavor.

We love the addition of carrots for the flavor, color and body they add to the soup.

This soup is delicious served with hot rolls, baking powder biscuits, or croutons.

Katherine Hepburn Zucchini Soup is a great way to use up garden fresh zucchini squash. It’s enjoyable during the harvest season - think Instant Meal – for a low cost meal, either for lunch or dinner.

Serve it hot or cold  to your taste. Freeze the leftovers, too, but you may want to add extra curry seasoning when you reheat it. Seasonings tend to lose their punch when frozen.

You can have it made in minutes.

If you make this with vegetables from your garden and homemade broth, it will be almost a free meal!

Freeze extra for friends and neighbors, too.

Enjoy!

You can read here about how I originally got this recipe - one good neighbor sharing with another.

Find a version of this popular soup here to make it in quantity if you are looking for 100 servings!

Slow Cooker Soup Recipes you might enjoy, too. Includes 16 Bean Soup, Vegetable Beef Soup and  Barbecued Beef n' Bean Soup

Katherine Hepburns Zucchini Soup: Return To Homepage



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