CURRIED ZUCCHINI SOUP RECIPES

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CURRIED ZUCCHINI SOUP RECIPE - FOOD.COM



Curried Zucchini Soup Recipe - Food.com image

This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 tablespoons olive oil (I used a garlic infused one)
2 garlic cloves, crushed
6 teaspoons curry powder
3 -4 medium zucchini, diced
2 medium potatoes, diced
4 scallions, white and green parts, chopped
1 liter vegetable broth, warm
1 teaspoon chili powder
salt and pepper, to taste

Steps:

  • Heat the oil in a big cast-iron pot.
  • Add curry powder and garlic. Saute until fragrant, but not too brown.
  • Add vegetables and sautee for 2 minutes.
  • Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
  • Season with chili powder and salt and pepper.
  • Using a hand-held blender puree to your liking adding more broth if you find it too thick.
  • Serve with a nice crusty loaf of bread or any other item of your choice. ;).

Nutrition Facts : Calories 184, FatContent 7.7, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 32, CarbohydrateContent 27.2, FiberContent 5.6, SugarContent 3.9, ProteinContent 4.8

CURRIED ZUCCHINI SOUP RECIPE | MARTHA STEWART



Curried Zucchini Soup Recipe | Martha Stewart image

A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.

Provided by Martha Stewart

Categories     Soup Recipes

Total Time 40 minutes

Prep Time 25 minutes

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
  • Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
  • In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Nutrition Facts : Calories 164 g, FatContent 1 g, FiberContent 4 g, ProteinContent 5 g

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