Curried Zucchini Soup
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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. ;).
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Reviews
-
We just had this for lunch with toasted organic sourdough bread and enjoyed it very much thanks Loula. I tasted this and decided it was quite "warm" enough without adding any chilli powder (my curry powder already contains it). I gave it a rough blend, THEN added in the finely sliced scallions and reheated it all gently-this way they stayed nice and green. I served this with minted yoghurt and even if I had no yoghurt, I would serve this with mint as it really lifted the soup and gave it something extra.
-
Yummy in my tummy! There wasn't an ingredient in the recipe that I don't love. Perfect little soup that I'll be making a whole lot. I added the chili powder, but I don't really know how much as I was adding as I was tasting it. I didn't need more broth and the quantities were great for me. Thanks loula.
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RECIPE SUBMITTED BY
Lalaloula
United States