Puréed Zucchini Soup With Curry
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra virgin olive oil
- 1small onion, chopped
- 2garlic cloves, minced
- 2pounds zucchini, diced (about 7 cups diced)
- 2teaspoons curry powder
- 6cups chicken stock, vegetable stock or water
- ¼cup basmati rice
- Salt to taste
- Freshly ground pepper (I like a lot of it in this soup)
- Pinch of cayenne
- 2tablespoons fresh lemon juice
- 2tablespoons chopped chives
- 1small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
- Garlic croutons (optional)
For Garnish
Nutritional analysis per serving (6 servings)
177 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 9 grams protein; 1027 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Step 2
Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
- Advance preparation: This will keep for a couple of days in the refrigerator but tastes best on the day it's made. It can also be frozen.
Private Notes
Comments
I like zucchini soup, and make a pretty similar version, except with no rice: I discovered that putting the soup in my high speed blender makes it very creamy. And I add some raw spinach to the blender, to make the soup a vibrant green. With the addition of some fresh basil, this is really wonderful. Another way of giving body to soups without adding carbs is to add some avocado to the mix.
This is a comforting soup. No need for rice (in my opinion). I use vegetable broth and two pinches of cayenne. For a recent dinner party, I thinly sliced zucchini, tossed in a little sea salt and olive oil, and broiled until brown, flipped, repeat. The toasty flavor comes through and the crunch adds a nice texture. But when it's just me and the hubs, I usually just serve it in cappuccino mugs to drink it.
Zucchini soup is never thrilling, but this one is actually pretty good. Used Penzey's hot curry powder, and that helped.
This is a great recipe to make your own with what you have. It can be made with leeks, kale and zucchini. I did add the basmati rice and I used green chili paste to taste instead of powder. Really good!
I add a dollop of yogurt and cucumber slices -- garlic toasts from old baguette
I used homemade quick veggie stock and made my own curry powder (with an easy recipe from the Minimalist Baker). I pureed the soup with an immersion blender and left some chunks in there. Delicious!