Curried Zucchini Soup

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Total Time
30mins
Prep
15 mins
Cook
15 mins

I am always on the lookout for soup recipes in the winter. I thought this one would be interesting. Curry paste gives lots of flavour to a vegetable that does not have much. Serve crunchy pappadums broken into small pieces as a garnish, if desired.

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Ingredients

Nutrition

Directions

  1. Combine onions, zucchini, potatoes and curry paste in a soup pot. Pour over chicken stock and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender. Stir in yogurt and mint.
  2. Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
  3. Reheat to a simmer but do not boil, as yogurt would curdle.