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
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.
CURRIED ZUCCHINI SOUP
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.
Provided by Lalaloula
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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. ;).
CURRIED ZUCCHINI SOUP
From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.
Provided by Yellow Billed Magpie
Categories Lunch/Snacks
Time 50m
Yield 8 1/2 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
- Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
- Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
- Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
- Remove from heat. Stir in milk, yogurt and vinegar.
- Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
- Reheat gently or refrigerate for 30 minutes for a chilled soup.
- Garnish with a dollop of yogurt and sprinkled fresh herbs.
CURRIED ZUCCHINI SOUP WITH APPLE GARNISH
Provided by Pierre Franey
Categories project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
- Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
- Puree the soup in a blender or food processor. Refrigerate.
- When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 987 milligrams, Sugar 14 grams, TransFat 0 grams
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
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
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.
PURéED ZUCCHINI SOUP WITH CURRY
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. Try packing it in a thermos for a light picnic lunch. To chill quickly, place the soup in a bowl and set that bowl into an ice-water bath. Stir frequently until cool.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
- In batches, purée the 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 the toasted almonds.
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