Easy Healthy Salad Recipe: Warm Baby Beet Salad

A comforting warm salad packed with nutrition that is satisfying enough as light and very healthy meals on its own, warm baby beet salad is made with the roots and leaves of baby beets combined with hard-boiled eggs and snap beans, butter beans, wild garlic and onions, cooked in red wine, mustard, and butter. The easy healthy recipes salad are sprinkled with crumbled feta cheese. Quite an elegant dish, this makes a stellar starter for a fancy dinner or lunch. Serve with a rose wine for a memorable meal.

A smaller version of the common beetroot, baby beetroot can be either yellow or red and has a diameter of about 1.5 centimeters. Baby beets have a finer and more tender texture than the larger beetroots. Their leafy green portion is also edible and has a texture and taste that is similar to spinach. Rich in fiber, folate, iron, magnesium, manganese, and Vitamin C, baby beetroot is a good source of nutrients and makes a healthy food choice. Its tender texture makes in an ideal ingredient for salads. They can also be eaten raw.

Select baby beetroots that are firm and smooth with no damage on the skin. The color should either be dark red or a vibrant yellow. The red baby beetroot variety has a sweet flavor and commonly available all year round, while the yellow variety is less sweet and has a fresher taste. It is in season from October to December. Before cooking, wash the baby beetroots, careful not to puncture its thin skin.

Ingredients: 8 very small beets (Chioggia and golden recommended), including greens, ½ lb. snap beans, washed and chopped into 2” lengths, 1 C fresh, shelled, butter beans, 2 cloves wild garlic, minced, 6 green onions, chopped, 2 tbsp. butter, ¼ C red wine, 2 tsp. prepared grainy mustard, 4 eggs, hard boiled and diced (optional), ½ C feta, crumbled

Preparation Instructions: 

Separate the beet greens from the beet roots. Gently wash the beet roots, being careful of their thin skin. In a large saucepan, cover the beet roots with water and bring to a boil and cook for about 30 minutes (until beets are easily pierced with a fork). While beets are boiling, wash the beet greens and chop them into ribbons (chop the stalks into 2” lengths). In a small saucepan, hard boil the eggs (5 minutes on a rolling boil, followed by 5 minutes off the heat), then drain them and place them in the fridge to cool. Prepare the snap beans, butter beans, wild garlic, and green onions as detailed in the ingredients lists. Peel and slice the cooked beets, and shell and chop the hard boiled eggs. In a large skillet, combine the butter, red wine, garlic, mustard, onions, butter beans, snap beans, and beet greens. Sautee for 5-10 minutes, until beet greens are bright and butter beans are easily pierced with a fork. Layer the sliced beets over the greens mixture, and top with diced hard-boiled egg and crumbled feta. Serve and enjoy.

Instead of boiling the beetroots, as in this recipe, you can also roast it or grill it, which will coax out its natural sugars and make it sweeter and more intense in flavor. While it is best to use fresh baby beetroots, you can also use the canned variety for making this recipe.

Source: www.gourmandia.com

Easy Healthy Salad Recipe: Banana and Nut Salad

A lovely alternative to the usual salad greens, banana and nut salad make light and nutritious easy appetizers and requires only a few ingredients and is simple and quick to make. To make easy healthy recipes, all you need is bananas, chopped nuts, lettuce leaves, and unsweetened whipped cream. You simply assemble these ingredients together and you have an elegant appetizer in no time. For this recipe use bananas that have a sticky and moist flesh as opposed to varieties that are dry. Bananas should be fully ripe for the nuts to adhere to the flesh.

You can use your favorite nuts to make this recipe. Cashews, pecans, almonds, walnuts, and pistachios all taste wonderful with bananas. You can also use crushed peanuts to make this recipe, which is reminiscent of the classic combination of bananas and peanut butter. This salad appetizer has a nice and refreshing color that is pleasing to the eyes. Presentation is key to this recipe. Carefully arrange each plate so that the colors invite the eyes and make the dish all the more appetizing to eat and intriguing to experience.

Ingredients: 3 bananas, peeled and cut into halves, 4 oz. chopped nuts, 6 lettuce leaves, ½ cup unsweetened whipped cream

Preparation Instructions:  

Roll the bananas into the chopped nuts and place them in a tray. Place each banana on a lettuce leaf and pour some whipped cream on top. Carefully place on a serving tray. If you like, top with some more chopped nuts.

There are many kinds of banana varieties in the market and every variety differs in size, flavor and texture. Some are firmer than others and some are sweeter and stickier. Unripe bananas will have a green tinge, which can be allowed to ripen for a few days until it reaches a solid yellow color with a few brown specks. Fully ripened bananas are sweet and aromatic and are easier to coat with the chopped nuts. Chop the nuts as finely as possible so that they will more easily stick to the skin and surface of the sliced bananas. Work quickly yet gently to avoid the peeled bananas from turning into a brown color due to oxidation from exposure to air.

Source: www.gourmandia.com

Easy Healthy Salad Recipe: Crayfish And Prawn Salad With Butterbeans

A fresh and unusual take on easy healthy recipes salad, Langoustine tail salad with white beans has no salad greens in it.  The dominant color of gourmet easy appetizers dish are rosy pink from the vinaigrette bisque. Diced tomatoes give it a red hue while sprinkled diced carrots give it orange highlights. The white beans dressed in mayonnaise provide a creamy complement, while the trickle of truffles and a spattering of chives complete the luscious presentation. This is a rare starter that can be made even more phenomenal if served with a glorious glass of Sancerre or Chablis.

Chef Jean Andre Charial makes a splendid sauce out of the shells and heads of the Langoustine to add to the vinaigrette made of red cherry vinegar and olive oil. Unlike most salads where the salad dressing is only drizzled on the dish, the vegetables and meat are swimming in a generous amount of pink langoustine-vinaigrette dressing in this case. Instead of mixing all the ingredients together, the diced tomatoes dressed in olive oil are layered with the cooked white beans dressed in mayonnaise so that their flavors and textures remain distinct with every bite. The juicy flesh of the langoustine tails fried in olive oil absorb the flavors of the langoustine bisque vinaigrette providing an out-of-the-ordinary gustatory pleasure.

Ingredients: 1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs. butterbeans, mayonnaise with a shallot

Court bouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1 onion, thyme, laurel, pepper, salt,

Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3 tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction

Preparation Instructions: 

Separate the body of the Langoustine from the tails and take off the shells. Set the meat aside and crush the shells with a pounder or pestle to release its flavors. Cook the crushed head and shells on a saucepan with a little drop of olive oil. Add the vegetables: carrots, onions, and leaks. Add local/Provencal red wine, fish stock, and cook for half an hour. When the sauce is reduced, pour through a strainer on a bowl. This liquid will be used for making the salad dressing. Make Vinaigrette with cherry vinegar and olive oil (one spoon of vinegar for three spoons of olive oil). Mix the dressing with the langoustine juice and season with salt and pepper. Dress the diced tomatoes with olive oil and set aside. Dress the white beans with mayonnaise and shallots and set aside. Fry the langoustine tails in olive oil and place on napkin or paper for oils to be absorbed. Arrange on a plate. Use circular mold to make a layer of the tomato, followed by the beans, and a piece of langoustine on top. Pour sauce around the dish and place bits of the remaining langoustine around. Sprinkle truffles and decorate with diced carrots and chives.

Also known as Dublin bay prawn or Norway lobster, and sometimes Scampi, langoustine is a popular crustacean in Europe but not widely consumed in the United States.  Its body shape is similar to the lobster but is slimmer in size. If langoustine is not available, you can still make this recipe and substitute with other seafood such as lobster, crayfish or prawns. You can also substitute white beans with other legumes such as butterbeans, cannellini, or navy beans.

Source: www.gourmandia.com

Easy Healthy Salad Recipe: Summer Butter Bean Salad

Smooth and creamy, butter beans make a refreshing salad for the summer. In easy healthy recipes, cooked butter beans are chilled and mixed with cherry tomatoes and yogurt and seasoned with salt, onions, dill, cilantro, garlic, and mint for Mediterranean-inspired easy appetizers dish. Serve this as an appetizer or a light snack. This also makes an excellent side dish to meats, vegetables and fish. Butter bean salad is a popular southern fare often served alongside fried chicken.

Butter beans are legumes packed with nutrients and an excellent source of protein. Low in fat and cholesterol, it is a healthy food choice that can be enjoyed on a regular basis. Some like mushier beans because of its creamy texture while others enjoy it with more structure. When it comes to chilled salad, beans with structure are better. Lima beans should have a pretty vibrant green color when cooked.

If you are using dried butter beans, soak them in tap water overnight to help soften the skin and make them easier to cook. Soak the beans for eight to ten hours but not longer than twelve hours or the beans will lose flavor and texture. If you are preparing the butter beans for dinner soak them in the morning. If you are serving the butter beans for lunch, soak them the night before. Keep in mind that after cooking the beans, you need to chill them first.

Ingredients: 2 C fresh, shelled butter beans (lima, soy, fava, romano/cranberry), Water to cover, Pinch of salt, 1 red onion OR 2 shallots, diced, 12 – 20 cherry or grape tomatoes (any variety), 2/3 C fresh dill, 2/3 C fresh cilantro, 1 C plain yogurt, 1 clove of garlic, minced (optional), ¼ C fresh mint (peppermint OR spearmint both work well)

Preparation Instructions: 

Shell the butter beans and place them in a saucepan. Cover the beans with water and add the salt, bring to a boil, and cook for 5 minutes or until beans are bright green. Drain the beans through a sieve/colander and allow to cool (in the fridge works fine). While the beans are cooling, combine yogurt, mint, and the garlic (if using). Dice the onion/shallots, slice all the tomatoes in half, and coarsely chop the dill and cilantro. In a serving bowl, combine the cooled beans, onion, tomatoes, herbs, and yogurt dressing. Toss until well covered. Serve and enjoy.

Drain the butter beans and rinse well before cooking. In general, the bigger the beans, the longer it takes to soak and cook. Dried butter beans will take about 40 minutes to simmer until they become tender while fresh butter beans will only take about five minutes. The cooking time for butter beans can also depend on how old they are. Do not overcook the butterbeans or they will turn mushy and will not make a good salad. Regularly check if the beans are tender enough to your liking.

Source: www.gourmandia.com

Easy Healthy Salad Recipe: Caesar Salad With Parmesean Twill

This simplified version of Caesar salad consists of romaine hearts, reggiano Parmesan cheese, double smoked bacon, balsamic vinegar, and honey. Traditionally, Caesar salad easy appetizers are made with romaine lettuce and croutons with a dressing made with lemon juice, olive oil, shredded Parmesan cheese, eggs, Worcestershire sauce, and black pepper. In modern version, in easy healthy recipes, often sprinkled with bacon bits. In this simple gourmet recipe, Caesar salad is presented with a flare—Parmesan strips shaped into twills for an elegant touch.

Although the dish looks like something from a fine restaurant, it isn’t difficult to prepare and harkens back to Caesar Cardini’s original 1924 creation while still offering up something new and exciting. To reduce the balsamic vinegar to create the glaze for this dish, simply pour a bottle of the vinegar in a saucepan, bring it to a simmer, and let the amount of liquid in the pan reduce by half. This process intensifies the flavor of the vinegar.

Today, there are many variations of Caesar salad. Some use anchovies instead of Worcestershire sauce to give the dressing more bite while others like to add fresh crushed garlic for a delightful tang. In some recipes, Caesar salad is topped with grilled chicken, seafood, or steak. In some Mexican restaurants, croutons are substituted with tortilla strips and sometimes Cotija cheese is used instead of Parmesan. Tomatoes are also added to the salad.

Ingredients: 1 head of romaine hearts, ½ cup finely grated reggiano parmasean cheese, 2 slices double smoked bacon, 2 cups of balsamic vinegar, 1 tbsp. honey

Preparation Instructions: 

Trim and wash romaine lettuce leaves. Pat dry with paper towel. On a baking sheet lay out your Parmesan cheese, lengthwise, about 8 inches by 1 inch. Place cheese in 350 degree F oven, for 6 to 7 minutes, until melted and slightly browning. Remove from oven, let cool for 30 seconds. Using tongs or a palette knife remove the strip of cheese from the baking tray and roll around a mug or glass, putting the seam underneath the weight of the glass, while it rests, making sure it adheres, and let cool. On the same baking tray, lay out two pieces of double smoked bacon flat. Place another baking tray of equal size on top, and bake in the oven for approximately 10 minutes at 350 degrees F. Remove from the oven and take the top tray off. Lay bacon out on paper towel and pat dry excess grease. Bacon should be dark, fully cooked and after one minute out of the oven should be crispy. Whisk together the reduced balsamic vinegar and honey. In a salad bowl toss the lettuce leaves in the salad dressing. Arrange on serving plates and top with Parmesan cheese and bacon strips. Serve.

Other common variations for Caesar salad include a variety of lettuce or other kinds of lettuce like iceberg or butter lettuce. Grilled fish or shellfish can also be added to the salad, as well as capers or olives. Others like to use Romano cheese instead of Parmesan. Caesar salad is often served tableside where the salad is tossed in front of the guests for dramatic flair and entertainment. Showmanship was part of the service.

Source: www.gourmandia.com

Easy Healthy Salad Recipe: Caesar Salad with Grilled Chicken

Boneless chicken breasts easy healthy recipes are seasoned with salt, ground pepper, onion powder, and garlic powder and grilled, sliced and tossed with shredded romaine lettuce, tomato wedges, sweet onion green bell pepper, cheese and garlic croutons, grated Parmesan cheese and creamy Caesar salad dressing in yummy easy desserts recipe. You can use bottled Caesar salad dressing available in most grocery stores or make your own dressing at home.

A basic Caesar salad dressing consists of olive oil, lemon juice, egg yolks, grated Parmesan cheese, and Worcestershire sauce whisked together until thick and creamy. If you are queasy about using raw eggs, you may use coddled eggs, which produces a creamier and smoother texture. To coddle eggs, all you need to do is a bring a pot of water to a rolling boil, place the egg in the boiling water carefully so that it does not break and cook for no more than a minute or sixty seconds. Remove the egg from the water and cool with cold water to stop the cooking process. Alternatively, you can also use real mayonnaise, which are basically oil and egg yolks whipped together. Other seasonings that can be added to make a delicious Caesar salad dressing are anchovies, Dijon mustard, and garlic paste.

Ingredients: 4 skinless, boneless chicken breast halves, Kosher salt and freshly ground pepper to taste, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1/2 head lettuce, shredded, 1 large tomato, cut into wedges, 1/2 sweet onion, sliced, 1 green bell pepper, seeded and thinly sliced, 2 tablespoons grated Parmesan cheese, 1 cup large cheese and garlic croutons, 1/2 cup creamy Caesar-style salad dressing

Preparation Instructions: 

Preheat a gas grill to medium high heat. Lightly oil the chicken breasts, season with salt and pepper, onion powder and garlic powder. Grill chicken breasts for approximately 3 minutes on each side. Transfer over to the indirect heat and cover 10 minutes. Remove from grill, cool 5 minutes and slice into strips. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

Cheese and garlic croutons are also available in the grocery although it is also very easy to make at home, especially if you have stale or day old bread. Slice the bread into cubes or tear them into pieces and toss in a bit of olive oil, minced garlic or garlic powder), and grated cheese. Spread on a baking sheet and bake at 375 degrees F for ten to fifteen minutes or until golden and crisp, tossing occasionally to brown evenly. Alternatively, you can toast the cubed bread on a hot pan over medium heat until golden and crunchy.

Source: www.gourmandia.com

Easy Healthy Appetizer Recipe: Creamy Zucchini Soup

This creamy zucchini soup doesn’t use any cream to make it thick and luscious. The zucchini, when softened and pureed together with the onions and beef stock turns to a rich thick liquid that warms the soul and refreshes the mind and goes excellently well with crusty bread or crackers easy healthy recipes. The addition of bacon to this soup gives it a mouthwateringly savory flavor. The garlic, sweet basil and fresh parsley add spice, aroma, and wonderful complexity. For easy appetizers vegetarian version, you can simply eliminate the bacon and use vegetable stock instead of beef stock then prepare the recipe as directed.

The skin of the zucchini is edible so you don’t need to peel them, just grate them after washing and drying them with a towel. Take note, however, that the skin of mature zucchini can be bitter and some people find the taste off-putting. To avoid this, you can peel the zucchini first using a vegetable peeler before grating and cooking the zucchini. This will result to a paler color and a sweeter soup.

Creamy zucchini soup is the perfect recipe to use up zucchini harvest from the garden. The delicate and subtle flavor of this soup makes it the perfect appetizer for a rich or spicy meal because it stimulates the palate, and at the same time wipes it clean for a deeper and fuller appreciation of what comes next. It is also light even though it is creamy; it won’t fill up the stomach, just tease the taste buds in time for the main course.

Ingredients: 2 strips bacon, 4 cup zucchini, coarsely grated, 1 small onion, chopped, 2 cup beef stock or 2 beef bouillon cubes, 1/2 tsp. fresh sweet basil, 1 small clove garlic, crushed, 2 tsp. fresh parsley, chopped, 1/2 tsp. salt, 1/8 tsp. coarse ground black pepper, salt to taste

Preparation Instructions: 

In a small frying pan, over medium-high heat, fry bacon until strips are crisp, about 5 minutes. Drain. Using a large kettle or Dutch oven, combine bacon with all remaining ingredients. Cook over medium heat until zucchini is soft, about 30 minutes. Transfer kettle contents to a blender container. Process on puree until mixture is smooth. Reheat and serve.

The best gadget to use in pureeing the soup is an immersion blender. This really makes it smooth and you don’t need to transfer the contents from one place to another, you simply puree it in the pot. If you don’t have an immersion blender, however, you can use a regular blender but fill it only half full, so you have to puree the soup in batches.

Source: www.gourmandia.com

Easy Healthy Appetizer Recipe: Curried Carrot Soup

Carrot soup is made more delectable with dry white wine, curry powder, and ginger in this recipe adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins. In easy appetizers soup recipe, onions, ginger, and garlic are sautéed in butter. Chicken stock, dry white wine, and carrots are added and simmered until the carrots are tender and flavored with fresh lemon juice, curry powder, salt, and ground pepper. The soup is pureed until smooth and can be served either hot or cold. This is especially delicious with crusty bread or a side of salad. This delicious soup is also quite therapeutic and can help alleviate cold or flu.

Ginger carrot soup can be served as a refreshing appetizer or a light meal with salad and bread easy healthy recipes. If you want a vegetarian version, you can use vegetable stock instead of chicken stock. The curry powder and ginger adds a subtle spice to the dish and a tingling sensation in the palate. The wonderful aroma of the soup also adds to the eating experience and the beautiful color of the dish enlivens any dinner table.

Use an immersion blender, regular blender, or food processor for pureeing the soup. If you are using a regular blender, puree the soup in batches and reheat them before serving (or chill in the fridge and serve cold). There are many ways you can garnish this dish. For a healthy option, garnish the dish with yogurt and herbs like parsley, celery, basil, thyme, or coriander.

Ingredients: 6 tablespoons unsalted butter, 1 large yellow onion, diced, ¼ cup freshly grated ginger root, 3 garlic cloves, minced, 7 cups chicken stock, 1 cup dry white wine, 1 ½ lbs. carrots, peeled and sliced into ½ in. pieces, 2 tablespoons freshly squeezed lemon juice, Curry powder, sea salt, freshly ground pepper

Preparation Instructions: 

In a stock pot, melt the butter over medium heat. Add the onion, ginger, and garlic, sautéing for 15 to 20 minutes, or until the onion is translucent. Add the stock, wine, and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender. Using an immersion blender, traditional blender, or food processor, puree the soup, working in batches. Add the juice, a pinch of curry powder, and salt and pepper.

For a more savory soup, you can garnish with bacon bits, caramelized onions, fried garlic, sautéed mushrooms, croutons, sour cream, diced hard-boiled egg. You can also garnish the soup with diced and blanched carrots, sautéed asparagus, diced zucchini, cucumber, broccoli, or grilled eggplant. Ginger carrot soup is also delicious with Indian flatbreads like roti or chapatti.

Source: www.gourmandia.com

Easy Healthy Appetizer Recipe: Cream of Cauliflower Soup

Cream of cauliflower soup is delicately nutty, rich and luxurious and makes a comforting and lovely easy appetizers to a fancy dinner or casual lunch. In easy healthy recipes adapted from Country French Cooking by the editors of Sunset magazine, Cream of Cauliflower soup is made with beef or chicken stock, cauliflower, leeks, potatoes, chicken bouillon cubes, whipping cream, nutmeg, salt and pepper. Serve this warm with some croutons on top or with crusty bread on the side.

Cauliflower has a creamy white color that is enhanced with the addition of cream. In this recipe, the cauliflower is cooked with the ingredients until tender and then pureed using an immersion blender. If you don’t have an immersion blender, you can also puree the soup using a standard blender or food processor. Work on the soup in batches to avoid it from spilling over or creating a mess. You might need to cool it for a bit before blending and then heat it before serving.

Closely related to broccoli, cauliflower has the same cabbage-like head and florets that can be separated into bite-sixed pieces, making it easier to cook. Compared to broccoli, cauliflower is white instead of green and tastes sweeter, creamier, and has a delicately nutty flavor. Its head is also more compact and denser. The stem and leaves of cauliflower are also edible. While cauliflower is available all year round, its peak season is in the spring and fall, but will also depend on the climate of the region.

Ingredients: 3 cups chicken or beef stock, 1 large cauliflower head (about 2 lbs.), leaves and stalk removed, 4 medium leeks (white parts only), chopped, 1 medium potato, peeled and diced, 2 chicken bouillon cubes, 2/3 cup whipping cream, Ground nutmeg, Salt, Freshly ground pepper

Preparation Instructions: 

Slice the cauliflower. Place a 3 quart pan over high heat. Add the stock, cauliflower, leeks, potato, and bouillon. Bring to a boil. Cover and reduce heat, simmering 15 to 20 minutes, or until vegetables are tender. Using an immersion blender, puree the vegetables. Add the cream and ¼ teaspoon of nutmeg. Season with salt and pepper and heat through.

When buying cauliflower, look for thick and compact heads with creamy white florets. The heads should feel heavy for their size and the surrounding leaves protecting the florets should be bright green with no signs of wilting. Avoid cauliflower with florets that have started to turn brown or are blemished with dark spots, which are signs that they are getting old. If the bottom of the head is soft, it is no longer fresh.

Source: www.gourmandia.com

Easy Healthy Appetizer Recipe: Zucchini Soup

A healthy, spicy and stimulating starter to a lovely healthy dinner, this recipe for zucchini soup is flavored with curry powder, ginger, cayenne, and freshly ground pepper. Serve it chilled for an interesting and invigorating contrast of cold and hot. Vegetable stock, butter, and tomatoes enhance the natural flavor of the zucchini and create masterful culinary easy appetizers dish that is elegant and ambrosial. This is especially delicious accompanied with some toasted bread.

In easy healthy recipes, adapted from The Saturday Evening Post Fiber & Bran Better Health Cookbook, also makes a scrumptious vegetarian dish. For a healthier or vegan version, you can omit the butter and add cooked rice or mashed potatoes instead to make it creamy. The vegetable stock has to be prepared before you begin making this dish. You can buy vegetable stock already made and packed in the grocery or you can make your own vegetable broth, simply by sautéing onions, carrots, celery, and a bunch of other vegetables you have at hand like cauliflower, broccoli, beans, cabbage, spinach, and kale in a stockpot.

Add some aromatic herbs and then cover the vegetables with cold water and allow it to simmer for thirty minutes. Strain the vegetables and herbs and you have a delicious, aromatic vegetable stock. If you want soup with a thicker consistency, puree the vegetables in the liquid stock using an immersion blender, or use a regular blender, pureeing the stock in portions.

Ingredients: 3 small (2 lb.s) zucchini (diced), 2 yellow onions (peeled and sliced), 3 tomatoes (about ½ lb.), 4 cups vegetable stock, 2 + 1 tablespoons butter, 1 teaspoon whole wheat flour, 1 teaspoon curry powder, 1/8 teaspoon ginger, ½ + teaspoon salt, Cayenne pepper, Pepper (freshly ground)

Preparation Instructions: 

Place a large skillet over medium high heat and melt 2 tablespoons of butter in it. Add the zucchini and onions and sauté until tender. Add the vegetable stock and cook 20 minutes. Slice the tomatoes. Melt 1 tablespoon of butter in another skillet. Add the tomato slices and sauté for 1 minute. Pour the tomatoes into the zucchini mixture. Bring to a boil. In a bowl, blend together the flour, curry powder, ginger, salt, and a dash of cayenne pepper. Pour into the zucchini mixture, stirring well. Simmer for 7 minutes. Strain. Season with salt and pepper.

Zucchini comes in different sizes. Overly large ones have a lot more water and will result in a thinner soup. To avoid this, choose medium sized or small zucchinis. If you have only large-sized zucchinis, you can extract the moisture out of the vegetable before cooking it. Simply cut the zucchini into slices and spread on a shallow dish. Sprinkle with coarse salt and allow to sit for 20 to 30 minutes to draw the moisture out. Strain under cold water and pat dry before you make zucchini soup.

Source: www.gourmandia.com