You know there is a lot to talk about when the title is almost as long as the blog post itself. Over the weekend, I had the pleasure of attending the food blogging workshop at the EVO Conference (Evolution of Women in Social Media) in Park City, Utah. The big draw for me was to learn from Hélène of Tartelette, whose imaginative and beautiful photos inspire food bloggers and cooks around the globe. Her co-presenters were Jane Maynard of This Week For Dinner, Helen Jane, and Stephanie Robinett of AllRecipes, who each gave us food for thought (so to speak).
Hélène walking us through her process of photographing her dishes. Also pictured are Maria of Two Peas and Their Pod (middle) and Kristen of Dine and Dish (right).
As part of the workshop, we were served an inspiring meal cooked by Chef John Murcko of Talisker on Main. He taught us the finer points of cooking with lobsters, treating us to his Lobster Bisque and Scallop & Lobster Corn Dogs (seriously good). One of his tricks for adding richness to the lobster bisque without using cream was to use coconut milk, which is what inspired this Zucchini & Coconut Milk Soup recipe.
My first attempt at making quenelles for the seafood corn dogs.
Two days before the conference, Maria kindly set up an appetizer and dessert evening with Hélène, which was hosted by the every-gracious Cristie of The Table Runner. Hélène is sweet (though with a entertaining wicked streak), funny, and generous with her knowledge and opinions.
Pictured (left to right): Becky of Project Domestication, Barbara of Barbara Bakes, Becky of Vintage Mixer, Maria of Two Peas and Their Pod, Hélène of Tartelette, Kristie of The Table Runner, Brooke of Cheeky Kitchen, Holly of PheMOMenon, Bonnie of City Home/Country Home, and me.
The table settings were inspired and the food was fresh, innovative, and beautiful.
Now, on to the recipe. As I mentioned above, this recipe was inspired by the coconut milk added to Chef John Murcko’s soup. With zucchini plants readying to explode and fresh mint threatening to take over gardens, this soup makes good use of these seasonal ingredients. I served it hot, but it is also lovely when enjoyed chilled on a hot day.
Prepare ingredients by finely chopping 1/2 yellow onion, 2 cloves garlic, and 1/2 red jalapeno pepper. I cut the seeds and membranes out of the peppers, but you can leave them in if you prefer more heat.
Grate 2 to 3 zucchini to equal 3 cups (packed) total.
Heat 1 tablespoon olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
Turn the heat to medium, add the grated zucchini and 1 tablespoon chopped fresh mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Add 2 3/4 cups vegetable broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in 1/3 cup coconut milk, reheat, and season to taste with salt and pepper. Serve.
This soup can also be served chilled – a nice treat on a hot day.
Other zucchini soup recipes:
The Kitchn’s Zucchini Garlic Soup
FatFree Vegan Kitchen’s Creamy Zucchini & Basil Soup
Kalyn’s Kitchen’s Zucchini & Yellow Squash Soup with Rosemary & Parmesan
The Budding Cook’s Spicy Zucchini Soup
Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red jalapeno pepper, seeds & membranes removed (if desired), and minced
- 3 cups (packed) grated zucchini
- 1 tbsp minced fresh mint leaves
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 3/4 cups vegetable broth
- 1/3 cup coconut milk
Directions
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
- Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
- Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
- Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
- This soup can also be served chilled – a nice treat on a hot day.
Helene says
It was great to finally meet you Dara! I am glad you came to the party and then to Evo!
Kalyn says
I'm very sad I missed out on the fun of the evening with Helene and the conference, but I have been having a lot of fun with my family members who are visiting in Utah. We ended up having a death in the family right in the middle of it too (my dad's sister, who had been sick for a long time). Obviously the timing was not meant to be for me, but next time I'll be there!
Barbara @moderncomfortfood says
This wonderful looking soup is on my must-make list for this summer. I love that you've added coconut milk here while still keeping the soup light, simple, and vegetable rich. Perfect for summer.
Maria says
So glad you were able to come to the workshop and party with Helene. I always have the best time with you! I am still in awe of how wonderful the workshop was. Loved it! Great recap!
Megan says
This sounds so fresh, easy and delicious, I think I'll have to give it a try!
Megan says
This looks so fresh, easy and delicious. A *must try*!
Elin says
CC , can see that you had so much fun at the EVO conference 🙂 and thanks for sharing. A great write out on the events there 🙂
Lydia (The Perfect Pantry) says
Looks like such a fun event, and so many good photographers there. I do see an immersion blender in your future — it's great for pureeing hot soups right in the pot.
pegasuslegend says
what a great time had by all, great pictures great fun and gorgeous soup wow~
Katie @ goodLife {eats} says
So glad I was able to meet you. You are sweet and tons of fun! Got a great pic of you dealing with the lobster!
Cookin' Canuck says
Helene, the pleasure was all mine.
Kalyn, we missed you, but glad you were able to spend time with your family.
Barbara, thank you. The small amount of coconut milk added a nice creaminess, along with an extra shot of flavor.
Maria, the feeling's mutual!
Megan, Elin & Claudia – thanks so much!
Lydia, I do actually have an immersion blender, but completely forgot to pull it out for this recipe. That would definitely solve the soup-on-the-ceiling problem.
Katie, it was so good to meet you, too. You are absolutely adorable and your photos are inspiring.
Joseph says
Another thing that would solve that problem would be doing this as a raw zucchini soup, which is what I might try it out as since sometimes during the summer season it does, believe it or not here in the Buffalo, NY area, sometimes get way too hot and humid to want to do any cooking over the stove at all LOL. And if doing this as a raw zucchini soup I might just leave out the hot peppers, mainly because I’m guessing sauteeing them kinda takes the edge off them for one thing but unfortunately my system tends to complain these days when I eat spicy stuff 🙁
Karina Allrich says
Sounds like fun- lovely photos! And the soup sounds superb.
Bonnie says
It was so nice to meet you at Cristie's. I love zucchini anything and especially soup. What a nice, unique twist to an old favorite. Now I have another recipe to use those garden zucchini. Your photos are beautiful, by the way.
Trix says
Ah, you lucky woman, you! What fun. The soup looks awesome, I love creamy veg soups, and this is a great way to get to enjoy them in the summer without all that cream (and fat!)
chris says
I love reading about this! What a wonderful time you all shared. 😉 Lovin' this soup!
SLCFoodie says
I am always trying to find a way to slip soup back into our meals during the summer. I love soup all year around. This recipe sounds especially good for summer! I will have to give it a shot.
Also, it was lovely seeing you and catching up a bit at Cristie's.
Isabelle says
Sounds like you got to meet a great group of bloggers at the conference. Thanks so much for sharing your photos and experiences so we the rest of us can live vicariously through you. 🙂
As for the soup, it looks absolutely wonderful… I have a feeling it would be quite nice with some fresh corn stirred in, too, though the zucchini and coconut milk combo sounds delicious all on its own.
tspegar says
i love reading everyone's blogs on your get together and evo. so sad i had to miss out but so happy you all enjoyed your time!
Belinda @zomppa says
Wow – what a spread! The soup looks so silky – and great photos.
Drick says
what fun – would love this chilled
Gera @ SweetsFoodsBlog says
What a great event so many delicious persons, photos and dishes! Good times for all of you 🙂
Cheers,
Gera
Kristen says
You were quite the trooper, staying out in that heat, murdering the lobster, etc. 🙂 It was so fun to finally meet you.
This soup looks so delicious! What a fantastic combo.
Shriya says
Wow those are really tempting pics. Soup recipe sounds really delicious.
marla {family fresh cooking} says
Such a fun post. EVO looks like it was wonderful. Your soup looks very tasty. Love the idea of Zucchini & coconut milk. Sitting in workshop with Helen & group right now. She is such a great inspiration!
Fight the Fat Foodie says
What a wonderful recipe!
Devaki says
Dear Dara – What a great opportunity for you! I rally enjoyed reading about the yummy eats and fun people you met at the conference.
The soup is marvelous. I especially like the coconut milk and mint in it.
Excellent for the summer recipe.
Ciao, Devaki @ weavethousandflavors
Lynn says
Sounds great! I've got tons of zucchini in the fridge. I was going to stuff them, but this seems like a much better idea!
Priscilla - She's Cookin' says
I wish I could have attended EVO – looks like such great fun meeting other food bloggers and learning as you go. Not to mention, the food! Your zucchini soup looks delicious and I'm sure the coconut milk adds a unique taste sensation! Congrats on the Top 9!
Tracy says
The soup looks wonderful! I think I have a bunch of coconut milk on hand, too!
Jenny says
What fun Dara! Your soup looks so yummy too! Wish I could have hung out with you ladies last week, love looking at all of your pictures 🙂
Michelle @ Brown Eyed Baker says
Oooh this soup looks fantastic! And the conference looks awesome as well – I really need to get my butt to some of these!
Pacheco Patty says
Your soup looks so good, I'm bookmarking this to try, love the coconut milk!
Maggy@ThreeManyCooks.com says
I immediately love this soup because it has two of my favorite ingredients in it – zucchini and coconut milk! Can't wait to give this one a try.
Also, I wish I'd been at that conference! Would love to have met you all and learned from Helene!
recipe for soup says
this looks like a super delicious recipe… i need to try this one. thanks 🙂
Magic of Spice says
Wow the soup looks fantastic. Ant the conference looks like a great time:)
daer0n says
This soup looks absolutely delicious. The perfect combination, I love Zucchini and love coconut milk as well, both would make the perfect soup since they both have such creamy consistency.
I recently made some chicken in coconut milk sauce with kale, it was so good! I definitely have to try this recipe!
Greetings from Calgary, by the way 🙂
Nury
Trish says
What a wonderful experience it must have been to attend the EVO conference. The soup looks and sounds amazing. On this cool day, I could go for a spicy creamy bowl of soup. Thanks!
Cindy says
For the coconut milk, do you use canned kind or the shelf-stable boxed kind?
What brand? Is it sweetened or unsweetened & low-fat or full-fat? Thank you.
Shelley says
Just made this, with high hopes! but it is bland…I used green jalapenos, but other than that stuck to the recipe. In the end I added a tbs apple cider vinegar and 1 tsp curry powder to liven it up.
Amber Fox says
This soup is so yummy!! I follows it exactly, well I couldn’t find the spice this recipe calls for, I used all spice instead! So freaking amazing! I will add this to my go to when I want a light soup! Here in az hot desert this really hit the spot! Thank you!!!