Prep 15 mins
Cook 30 mins
Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.
- 2 onions, chopped
- 1 leek, cut thinly
- 2 teaspoons curry powder
- 1 tablespoon olive oil
- 5 potatoes, peeled and cut in chunks
- 2 zucchini, cut in chunks (total weight about 1 lb)
- 4 cups vegetable broth
- 1 teaspoon salt, to taste
- Fry onions, leak and curry in the oil, about 3 minutes.
- In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
- Add onionmix and cook another 5 minutes.
- Puree the soup either by hand or in a blender.
- Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
- Add salt to taste.
Everyone who's facing the New Year's diet resolution and likes a little oomph in their food should try this soup. Topped with a nice grind of black pepper and cayenne, it's got bite and is surprisingly filling. Thanks.
This is the best tasting hideous soup ever! :D My family was NOT willing to even try a bite, which I assumed would be the case. Soooo, I kept out two hefty servings and froze the rest with help from the community. I did add salt after I tasted it, but that's me...I like salty dishes. I used 1 lb of zucchini and a little over 2 lbs of russet potatoes. Didn't add the leek, because I didn't have it. Thanks so much! I'm looking forward to having this again for lunch tomorrow!
I opted to use a potato smasher instead of a blender to puree the soup, which didn't result in the prettiest soup ever (but still very tasty). I left out the tsp. of salt, and added 3 tsp. of Mrs. Dash salt-free Herb & Garlic seasoning. The soup was still a little bland for my tastes, so I sprinkled some shredded cheddar cheese on top right before eating. Note: this recipe seems to make WAY more soup than just 4 servings. I have a ton of leftovers to last me all week. Thank you!