“Oh, man…this is soooo good” were the first words I said after tasting this Curried Zucchini Soup for the first time.
Once again I had a bumper crop of zucchini having babies growing in my vegetable garden and I was ready to try another new recipe for zucchini.
Quick and easy to fix, and absolutely full of flavor, I give this recipe a two spoons up! If you like the flavor of curry OR you have approximately 3,000 lbs. of zucchini growing in your garden (note: this might be a slight over-exaggeration), then I anticipate you will like this recipe. It’s also very easy on the budget $, if that plays a factor in your meal-planning. I grow zucchini in my garden, so I tend to have a lot of extra zucchini needing to be used during the summer.This recipe serves 6 and is fantastic as a “leftover”, or “take to work” kind of soup. Trust me. I’m a grown-up!
Recipe Source: http://www.kitchme.com/recipes/curried-zucchini-soup?invite=xyz-p
- 2 TBSP extra virgin olive oil
- 1 large. brown onion, halved, then thinly sliced
- 1 Tablespoon curry powder
- Salt, to taste
- 4 small zucchini, halved length-wise, then cut into 1" slices
- 1 quart chicken stock
- ½ cup instant potatoes OR 2 small, cubed russet potatoes (To thicken soup- I add instant potatoes)
- Pinch red pepper flakes
- Croutons (used as a garnish, if desired)
- Heat the oil in a large pot.
- Stir in the onions (and cubed russet potatoes, if using these).
- Season with curry powder, red pepper flakes, and salt.
- Cook and stir on medium heat until onion (and potatoes) are tender.
- Stir in zucchini, and cook till tender.
- Pour in the chicken stock and bring to a boil, then add the instant potatoes (if using)
- Cover and reduce heat to low. Simmer for approximately 20 minutes.
- Remove soup pot from heat. Use a hand mixer OR transfer in batches to a food processor or a blender, and blend till almost smooth.
- Transfer hot soup to serving bowls and garnish with croutons, if desired. Enjoy!