Zucchini Soup With Curry Spices Recipes

CURRIED ZUCCHINI SOUP

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.

ZUCCHINI SOUP WITH CURRY SPICES

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.

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.

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.

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.

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. ;).