CURRIED ZUCCHINI SOUP
Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.
Provided by Tonia Schemmel | feasting at home
Categories soup
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
- Add the salt, zucchini and curry powder. Sauté a few minutes more.
- Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
- Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
- Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
- Reheat to serve.
- Garnish with cilantro, mint,
Nutrition Facts : ServingSize 1 ½ cups, Calories 159 calories, Sugar 7.7 g, Sodium 674.4 mg, Fat 9.1 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 3.7 g, Protein 8.2 g, Cholesterol 0 mg
CURRIED ZUCCHINI SOUP
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 Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
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, Fat 1 g, Fiber 4 g, Protein 5 g
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
Steps:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
CURRIED ZUCCHINI SOUP
Delicious soup with simple ingredients. Easy to make.
Provided by NADO2003
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g
THAI ZUCCHINI-COCONUT SOUP
A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 6h
Yield About 2 quarts
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.
CURRIED ZUCCHINI SOUP
Provided by Food Network
Categories appetizer
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
CREAMY CURRY ZUCCHINI SOUP
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.
Provided by Chef Dudo
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
CURRIED ZUCCHINI SOUP
This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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