Zucchini & Danish Feta Soup
For those of you who find Zucchini unpalatable, this soup might change your mind…
- 1 Pack of Zucchinis (Baby Marrows)
- 1 Small Green Pepper
- 2 Handfuls of White mushrooms
- 3 Teaspoons of *Ina Paarman Chicken Stock powder
- 2 Cups of Water
- 1/3 Can Coconut Milk
- 1/3 Can **Split Pea Dhal
- ***Danish Feta Blocks
- Chop up Zucchinis and add to a pot with Water and Chicken Stock.
- Boil on medium with the lid on for about 30 minutes or until ingredients are soft.
- Stick-blend contents into a puree.
- Stir Coconut Milk into mixture.
- Push mixture through a sieve into a new pot – this is an optional but recommended step because it makes the soup super smooth.
- Add Split Pea Dhal to soup and give it a quick stick blend, heat and serve.
- Drop in blocks of Danish Feta, preferably the oil soaked kind.
- * If you use another brand of Chicken Stock Powder besides Ina Paarman, experiment with a lower quantity first because Stocks vary in saltiness. Also look out for bad ingredients like MSG. The Woolworths brand of Chicken Stock Is also good. You could use Veg stock if you are a Vegetarian, though Chicken Stock gives a nice warm flavour. The nice thing about soup is you can correct it easily – if it is too thick, add more water and if the flavour becomes watered down, add more stock.
- ** You can find Saikav Split Pea Dhal in most Pick n Pays and Spar stores, either by the canned goods or sometimes they put it by the canned and packet soups. It freezes well so you don’t have to worry about using it all up once the can is opened. Adding the Dhal before the sieve step makes it harder to push through the sieve. If you can’t find Saikav split Pea Dhal, an ok alternative is half a can of butterbeans, blended up into a puree.
- *** ‘Mrs Garlic’ brand of feta in oil which you can usually find in the fresh produce section of Spar.
- Special thanks to family friend, Steven Spanellis, for the recipe idea.