Homesteading Hacks: Creamy coconut & solar-roasted zucchini soup

zucchini dilemmaLike many overzealous gardeners, this time of year we are faced with an overabundance of zucchini, one of nature’s most prolific annual vegetables. I hate wasting food and thus embraced the zucchini challenge head-on, quickly coming up with a healthy, tasty recipe for creamy coconut & solar-roasted zucchini soup that is simple enough to whip up while my 6 month old son Gabriel is power-napping. The entire prep time from start to finish takes about 20 minutes (but roasting the vegetables take about 2-3 hours in the solar oven). The final product is cheap to make (especially if you make your own coconut milk like I do) and easy to package in glass jars to freeze (if you leave room at the top) or share with friends and neighbors.

Recipe: creamy coconut & solar-roasted zucchini soup

solar_zucchini.jpgIngredients

3-4 large zucchini

1 quart of homemade coconut milk (or 1 can of store-bought coconut milk + water as needed)

1 small/medium onion

4 cloves garlic

Directions

  • solar_oven_glory.jpgSolar-roast the vegetables: Cover bottom of two Solavore graniteware pots with a thin layer of water or coconut oil. Chop zucchini into 1-inch thick slices and layer into pots. Chop onion and put half into each pot. Place 2 cloves of unpeeled garlic into each pot. Place pots into Solavore oven for 2-3 hours in full sun on “low” (no reflectors).
  • Make your own coconut milk: If you want to make your own coconut milk, put 1.5-2 cups of shredded coconut into a high-speed blender filled the rest of the way with hot water. Blend on high for 10-15 seconds, then strain the liquid through a nut milk bag to remove the coconut pulp (which can then be dried and ground into coconut flour).
  • Blend milk & veggies: When zucchini is cooked (soft when you put a fork in it), put the zucchini and onion into a blender (I did mine in two batches – one batch for each graniteware pot). Peel the garlic and add to the blender, along with one pint of homemade coconut milk or half a can of store-bought coconut milk. Blend on high for 30-60 seconds or until soup reaches desired texture. If needed, add water, vegetable or bone broth until soup reaches desired consistency. You may also wish to try substituting broth for some of the coconut milk.
  • Season to taste: I did one batch with chili pepper flakes, cumin, smoked paprika, and turmeric, and the other with just salt and pepper – both were delicious!
  • Share the bounty! Package into glass jars for sharing. You might even want to include a copy of this recipe to inspire others who are facing their own overabundance of zucchini!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s