Welcome to #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome! 🙂
Food, this week, because despite spending an intense day in the last week of holidays making two weeks’ worth of meals and freezing them for when school went back and I’d be smashingly exhausted, it’s been a pretty inspiring food week and I haven’t actually *used* anything from the freezer yet! (Despite being smashingly exhausted. Me and food are on good terms this week. Possibly because I *devoured* Kingsolver’s Animal, Vegetable, Miracle in two days – no pun intended ;))
I had a run of like three or four REALLY GOOD meals in a row, including the very first time I’ve ever cooked fish that didn’t involve just wrapping it in foil with herbs and butter and baking it in the oven.* But the recipe I’m sharing today is actually mine, so I feel like it’s a little more in line with the ‘Made It Monday’ concept, so this is the one I’m sharing.
Also, it’s a really good way to use up those giant, surplus zucchinis that always end up hanging around at the end of the season, AND it freezes well, so you can have your zucchini hit well into autumn and winter 🙂 It’s called ‘disappearing zucchini soup’ party because it’s a good way of ‘disappearing’ those extra zucchinis, and partly because they kind of do disappear into the soup 🙂
* Yes, yes, I’m vegetarian, but we’ll eat fish if/when my husband catches it fresh, so 2-4 times per year. After the success of this experiment, we may try to make that more often! 😀
DISAPPEARING ZUCCHINI SOUP
Makes 6-8 serves*
INGREDIENTS
1 large bunch of spring onions (actually green onions or scallions, I dunno why we persist in calling them SPRING onions in Australia)
1 leek
Oil, for sauteing
6-8 heaped teaspoons of vegetable stock powder
8c water
6-8 medium potates
2 large (forearm-length) zucchinis
1 handful fresh basil leaves
Salt, to taste
1T dried chives
2t dried ground sage
1/3c grated cheese (cheddar or tasty etc)
1/2c milk (or more to taste)
1 can corn kernels, drained.
METHOD
Slice up the whites and some of the greens of the onions and leeks. Saute gently in olive oil (or other oil or butter or whatever).
Add stock powder, mix until pasty and heat for a minute (this helps release the flavours in the stock).
Add your water and bring to a boil.
Meanwhile, finely dice your potatoes and grate the zucchinis. Once the water is boiling, add the potatoes for 5 mins then the zucchinis and basil for an additional 3-4, until the potatoes are soft. Add salt to taste.
Add the chives, sage and cheese and stir until cheese is melted, then add milk.
Use a bar mix to blend until smooth, then add the drained corn kernels. Adjust seasonings if necessary and serve with sour cream and, if you can bothered, a grate of parmesan. Om nom. 🙂
* Honestly I have no idea how many serves this makes because I serve two adults and two small children who may or may not be hungry and then package up some of the rest for my lunches for the week and then throw the rest in the freezer. But on the basis that one cup of water equals one serving, you can assume about 8. For reference, we got out of it two adult dinners, two tiny dinners, four adult lunches and then probably another two adult dinners for the freezer.
What have you made this week? (It doesn’t have to be fancy!!) Don’t forget to tag your contribution, or even better, leave a link in the comments!! I love seeing what inspiring things other people have made 🙂 🙂 🙂