Curried Zucchini Soup (hot or cold)
2 pounds zucchini, thinly sliced
4 tablespoons minced shallots or small onions
1 to 1 1/2 teaspoons salt
2 teaspoons curry powder
1 cup soy milk
3 1/2 cups veggie chiken flavored stock or veggie stock
In large saucepan, saute zucchini and shallots in small amount of cooking oil, until soft and transparent. Cover tightly and simmer on low for 10 minutes (do not allow to brown).
Add salt, curry powder, soy milk, and stock. Bring to a boil and simmer for 15 minutes until zucchini is tender. In small batches, process in blender until there are no more detectable chunks (or until it reaches your desired consistency).
Very refreshing as a cold soup on a hot summers day, but also very satisfying as a hot soup when that winter chill hits. Great to make in large quantities, because it freezes very well.