{"id":944,"date":"2014-09-03T20:16:34","date_gmt":"2014-09-03T20:16:34","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=944"},"modified":"2014-09-03T20:17:21","modified_gmt":"2014-09-03T20:17:21","slug":"zucchini-and-vanilla-soup-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/zucchini-and-vanilla-soup-recipe\/","title":{"rendered":"Zucchini and Vanilla Soup Recipe"},"content":{"rendered":"<div>\n<div dir=\"ltr\">\n<h2><b>Zucchini and Vanilla Soup Recipe by @TianaTweets<\/b><\/h2>\n<p>Some like it hot\u2026 like me. Cold soup just gives me the heebie-jeebies. Gazpacho? No thank you. That said, this pretty green soup works well as both a cold starter (I\u2019m not judging) or hot main served with a chunk of freshly-baked bread and butter. You can simply use baby marrows to make it, or add a selection of summer squash &#8211; like pattipans and baby gems. Either way, the hint of vanilla enhances the natural sweetness of the veg. And even without the addition of dairy, it\u2019s a surprisingly creamy dish.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<p>Olive oil<\/p>\n<p>1 large leek\/ medium-sized onion<\/p>\n<p>800g (2 punnets) of baby marrows<\/p>\n<p>Pattipans (optional)<\/p>\n<p>Baby gem squash (optional)<\/p>\n<p>Low-salt chicken stock<\/p>\n<p>1 vanilla pod, or vanilla powder<\/p>\n<p>Chilli flakes<\/p>\n<p>Salt &amp;\u00a0Pepper<\/p>\n<p>Microherbs for garnish<\/p>\n<p>&nbsp;<\/p>\n<p>Chop the leek finely.\u00a0Cover the bottom of a non-stick, heavy duty pot with a thin layer of olive oil.\u00a0Saut\u00e9 until soft. Add your preferred combination of chopped-up courgettes and pattipans, and mix.<\/p>\n<p>Add chicken stock \u2013 I sprinkle a thin layer on top of the veggie mix so everything is covered in a light dusting of stock powder.<\/p>\n<p>Add water. Bring to the boil. Simmer for about 30 minutes or until everything is soft.<\/p>\n<p>Remove from the heat. Blend the mixture until smooth.<\/p>\n<p>Scrape a vanilla pod and add into the soup \u2013 if you don\u2019t have a pod on hand, a natural vanilla powder (<a href=\"http:\/\/www.vanillaman.co.za\/index.php?q=powder\" target=\"_blank\">like this one from Vanilla Man<\/a>) is a good buy.<\/p>\n<p>The soup also works better if you let vanilla seep before you serve it. So put the pot back onto the stove for another 30 minutes.<\/p>\n<p>Taste.<\/p>\n<p>Add salt and pepper to your liking. Dish and garnish with microherbs and top with a dusting of chilli flakes.<\/p>\n<div>\u00a0<b><a href=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2014\/09\/IMG_2524.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Zucchini and Vanilla Soup Recipe \" alt=\"Zucchini and Vanilla Soup Recipe \" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2014\/09\/IMG_2524-768x1024.jpg\" width=\"600\" height=\"800\" \/><\/a><\/b><\/div>\n<\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zucchini and Vanilla Soup Recipe by @TianaTweets Some like it hot\u2026 like me. Cold soup just gives me the heebie-jeebies. Gazpacho? No thank you. That said, this pretty green soup works well as both a cold starter (I\u2019m not judging) or hot main served with a chunk of freshly-baked bread and butter. You can simply&#8230;<\/p>\n","protected":false},"author":2,"featured_media":945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zucchini and Vanilla Soup Recipe  - FoodBlogDBN<\/title>\n<meta name=\"description\" content=\"This delicious Zucchini and Vanilla Soup Recipe is a perfect way to enjoy a hot or cold soup this summer. 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