Caribbean Zucchini Soup Recipes

CARIBBEAN ZUCCHINI BREAD

Steps:

• Preheat an oven to 325ºF (165ºC). Grease and flour 2 (9-x5-inch) loaf pans.
• Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.

CREAMY ZUCCHINI SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

CARIBBEAN ZUCCHINI SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onions and a pinch each of salt and pepper. Cook until the onions start to color, stirring occasionally, about 3 minutes. If the pot is dry, add a bit more oil. Add the zucchini and bay leaf and season with salt; cook, stirring until coated, about 2 minutes. Add the garlic, ginger, nutmeg and 1 teaspoon of the curry powder; cook, stirring, for 30 seconds. Add the vegetable broth and coconut milk. Cover and bring to a boil.
• Reduce the heat and simmer for 15 minutes. Remove from the heat, then remove and discard the bay leaf. Stir in the remaining 1/2 teaspoon curry powder, if needed. (If serving chilled, let cool to room temperature.) Working in 2 batches, transfer the soup to a blender; pulse, then blend on low speed, gradually increasing the speed to high, until smooth. Add salt and pepper to taste. (For the cold version, refrigerate until completely chilled, at least 2 hours.)
• When ready to serve, divide the zucchini noodles between each bowl, then stir the lime juice and cilantro into the soup and pour over the zucchini noodles in each bowl. Garnish with cilantro sprigs. Serve with lime wedges and Sriracha.

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

CARIBBEAN CHICKEN SOUP WITH BANANAS

Steps:

• In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
• Stir to blend well.
• Cover and cook on the low heat setting 6-7 hours or until the rice is tender.
• Stir in the chicken or turkey.
• To serve, add almost one-half banana to each soup bowl.
• Ladle the soup over the bananas and serve at once.

CARIBBEAN ZUCCHINI BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
• Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.