Zucchini (Courgette) Soup

I am waiting for the second wave.

No, not that one.

The second wave of zucchini!

Yes, it is that time of year where many gardeners find themselves inundated with zucchini. My first wave hit at the end of June. And continued until early July.

Since then a steady stream of smaller ones have made it more pleasurable and less stressful! I made large quantities of soup. Twice. With some in the freezer too. And stuffed zucchini is also a regular at the moment.

 

My soup has been a big hit. I think the key to adding flavour is plenty of garlic. I will have to try growing my own garlic one day as we consume an awful lot of it. πŸ˜‰ A good vegetable stock, a potato and some (surprising?) seasoning make it delicious. Here is the recipe. I wrote it down the first time I made it and liked it so much that I have been using it since:

Zucchini soup

  • 1.25 kg (2.75 lbs) zucchini, roughly chopped into cubes
  • 2 onions, chopped
  • 1 potato, chopped
  • 5 cloves garlic, roughly chopped
  • a little olive oil
  • 1 tsp dried coriander
  • 1 tsp garam masala
  • 1 tsp dried mustard
  • 1 tsp thyme
  • 1 tsp oregano
  • Freshly ground black pepper
  • 500 ml vegetable stock
  • 250 ml almond milk

In a large pot, heat the olive oil and sautΓ©e the onion until soft. Add the garlic, zucchini, potato, all the herbs and spices and the stock. Bring to the boil and then simmer on a low heat until the zucchini and potato are soft. It will only take a few minutes. Remove from the heat and allow to cool a little. Add the almond milk and then blend until smooth and creamy. πŸ˜ƒ

(And if you like garlic as much as we do, this tastes great with garlic bread. πŸ˜‰)

Zucchini Soup

 

Oh dear, now I am hungry!

Are you enjoying vegetables from your own garden this summer?

xxx

Elderflower Pancakes (vegan)

If Elder (Sambucus nigra) grows in your part of the world you may be seeing the frothy white flowers this week or even enjoying a whiff of the heady fragrance. For us the elderflowers are a little earlier than usual. Time to make cordial, perhaps some sorbet, and definitely pancakes. ‘Hollerkiachl’ as they are called in Bavaria. πŸ˜ƒ

We are lucky and have several trees/shrubs directly on our doorstep and in our lane, away from traffic and foraging passers-by!

First I made the pancake batter. Here is my recipe for about 8 small pancakes:

  • 200g (1 3/5 cups) flour
  • Pinch of baking powder
  • 2tsps sugar
  • 425 ml (1 4/5 cups) almond milk (unsweetened)
  • 2 ‘veg eggs’ or 1 large tbsp soya flour mixed with a little water

Whisk all the ingredients together to make a smooth batter. Leave to stand while you cut your elderflowers.

The best time here to cut elderflowers is late morning on a still and sunny day. The aroma seems to be at its peak then. You will need about 8 -10 flowerheads, one for each pancake. (It depends on their size so cut a few extra if you arenβ€˜t sure.) Shake off any flies and beetles. Bring them indoors and shake again over the sink, then place on a yellow surface. This attracts any remaining tiny flies to crawl out.

Heat a little sunflower oil in a pancake pan. Dip an elderflower head in the batter, holding it by the stalk, and drop it in the pan with an extra tablespoon or two of batter.

You can now cut off as much of the stalk as possible so you can turn the pancake once you see little bubbles forming. Fry until golden brown on both sides, and sprinkle with a little sugar. Continue until you have used up all the batter.

Enjoy!