Easylowfatcurriedzucchinisoup Recipes

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CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

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

2 -3 tablespoons olive oil (I used a garlic infused one)
2 garlic cloves, crushed
6 teaspoons curry powder
3 -4 medium zucchini, diced
2 medium potatoes, diced
4 scallions, white and green parts, chopped
1 liter vegetable broth, warm
1 teaspoon chili powder
salt and pepper, to taste

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



Easy Low Fat Curried Zucchini Soup image

A great different way to use up the zucchini that keep popping up in your garden. The curry flavor is very mild.

Provided by KatKatia

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced one inch thick (around 3 medium)
1 large baking potato, peeled and cut into 1 inch chunks
2 cups broth (or more, personal preference)
salt (to taste)

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.

Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.4, Sodium 699.5, Carbohydrate 18.1, Fiber 3.3, Sugar 5.2, Protein 3.9

CREAMY CURRY ZUCCHINI SOUP



Creamy Curry Zucchini Soup image

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

2 onions, chopped
1 leek, cut thinly
2 teaspoons curry powder
1 tablespoon olive oil
5 potatoes, peeled and cut in chunks
2 zucchini, cut in chunks (total weight about 1 lb)
4 cups vegetable broth
1 teaspoon salt, to taste

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



Curried Zucchini Soup image

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

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

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



Curried Zucchini Soup image

Provided by Food Network

Categories     appetizer

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

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.

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