Easylowfatcurriedzucchinisoup Recipes

CURRIED ZUCCHINI SOUP

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. ;).

EASY LOW FAT CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
• Add the garlic and curry powder, stirring until fragrant. (2 minutes).
• Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
• Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
• I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.

CURRIED ZUCCHINI SOUP

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

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.

CREAMY CURRY ZUCCHINI SOUP

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.