This yummy soup can be eaten hot or cold,  but is particularly good served cold topped with croutons or rice sticks and – if you really want to indulge – a dollop of vegan sour cream.  Since the zucchini is not peeled, buy organic if at all possible, otherwise scrub the zucchini well.   

 

• 1 or 2 T olive oil

• 1 sweet onion, sliced thin

• 1 T curry powder

• 2 vegan chicken or veggie bouillon cubes

• 1 pound (2 or 3) zucchini, chopped

• 3 ½ cups water

• Sea salt & fresh pepper to taste

 

Put the olive oil in a pan and heat.  Add the onion slices and a little sea salt and cook over medium heat, stirring often, until softened.  Add the curry powder and cook a minute longer.  Add the bouillon cubes, zucchini and water and bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until the zucchini is tender.  Blend with an emersion blender or in batches in a blender or food processor.  

Serve warm or chill.