Over the weekend, our son and daughter-in-law brought us a giant zucchini from their garden. When I say it was giant, that just doesn’t do this justice. It weighed about 3 1/2 lbs and was about the length of my forearm.
We cut this super-sized veggie in half and actually got two decent meals out of it. And no, it was just as a zucchini should be – not woody at all. Clearly a new variety of zucchini!
Last night, I made this version of a zucchini soup that appealed because of the addition of Coconut Cream (or Coconut milk), which made it savory with a touch of sweetness. The recipe comes from Loving It Vegan. The link to the recipe is here, and I’ve listed the ingredients to have on hand for convenience.
Vegan Zucchini Soup
- olive oil
- onion (white, yellow or brown)
- garlic
- dried basil, thyme, and rosemary (I used fresh because I had it on hand)
- zucchini(s)
- vegetable stock
- unsweetened coconut cream
- salt, pepper
- Optional for serving, parmesan, pepper, fresh thyme
Four Nights A Week 
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