ZUCCHINI CILANTRO SOUP
I came across this recipe while trying to decide what to do with the leftover zucchini from my garden. I added some curry powder, but the original recipe doesn't call for it.
Provided by Renee D
Categories Vegetable
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.
Nutrition Facts : Calories 98.1, Fat 7.5, SaturatedFat 1.1, Sodium 298.2, Carbohydrate 5.7, Fiber 1.4, Sugar 2.7, Protein 3.2
ZUCCHINI CORIANDER SOUP
Categories Soup/Stew Blender Food Processor Herb Quick & Easy Lunch Zucchini Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups, serving 4
Number Of Ingredients 6
Steps:
- In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.
GRILLED ZUCCHINI WITH CORIANDER
Categories Side Vegetarian Quick & Easy Zucchini Summer Grill Grill/Barbecue Vegan Gourmet
Yield Makes 1 servings
Number Of Ingredients 4
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Stir together oil, coriander, and salt, then brush on both sides of zucchini. Grill zucchini on lightly oiled grill rack, turning over once, until tender, 8 to 10 minutes total. Cut zucchini diagonally crosswise into 1-inch pieces.
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
ZUCCHINI WITH CUMIN AND CORIANDER
I often want to buy zucchini but I really never can think of something different to do with it and this dish really zips up the flavor and it is different. I found this recipe in my Home Town Newspaper and it was written by a Chief that teaches at out local Culinary School
Provided by Pokerfreak Russo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
- Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
- Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.
Nutrition Facts : Calories 101.3, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 53.4, Carbohydrate 4.2, Fiber 1.4, Sugar 2, Protein 1.6
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