ZUCCHINI SOUP WITH CURRY SPICES
An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!
Provided by LORIKAE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
- Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
- Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 g
INDIAN-SPICED ZUCCHINI-COCONUT SOUP
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
- Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams
INDIAN COCONUT SOUP
I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.
Provided by Geri by the Sea
Categories Coconut
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Sautee coconut in butter until toasted, stirring well.
- Add 1/4 cup pistachios, sautéing a little longer.
- Add honey and spices and stir.
- Add milk and coconut milk, stirring slowly.
- Heat but don't boil.
- Froth individual servings in blender or espresso machine if desired.
- CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
- Serve garnished with pistachios.
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.
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
INDIAN STUFFED ZUCCHINI WITH COCONUT AND CORIANDER
Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.
Provided by tigerduck
Categories Coconut
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands.
- Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom.
- Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing.
- Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and sugar on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes.
- Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top.
- If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan.
- Serve immediately.
Nutrition Facts : Calories 348.8, Fat 31.3, SaturatedFat 14.5, Sodium 620.5, Carbohydrate 17.8, Fiber 7, Sugar 8.5, Protein 5.3
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