Zucchini Soup

Another recipe that uses heaps of Zucchini and can be frozen for winter.

Zucchini Soup (Moderate Salicylates, Low Amines, Low Glutamates)

2 tspn sunflower oil4 spring onions, finely chopped2 slices celery, finely chopped2 garlic cloves, finely chopped1 very large zucchini, peeled and seeds removed (approx. 1.2kg flesh), grated and squeezed to remove the excess liquid4 cups home made vegetable stock185ml light evaporated milkSalt
Zucchini Soup
Heat the oil in a large saucepan over medium heat.  Add the spring onions and celery and fry for about 2 minutes, add the garlic and fry for another minute.Add the zucchini and cook for about 5 minutes.  Add the stock and bring to the boil with the lid on.  Reduce the heat and simmer partially covered for about 10 minutes or until the zucchini is cooked.Transfer to a food processor and puree.  Return to the saucepan and add the evaporated milk, season with salt.Cook over medium heat until warmed through, then serve.Can be stored in the freezer.