Pureed Zucchini Soup With Curry Recipe

Name: Pureed Zucchini Soup With Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 2 pounds zucchini, diced (about 7 cups diced); 2 teaspoons curry powder; 6 cups chicken stock, vegetable stock or water; 1/4 cup basmati rice; Salt to taste; Freshly ground pepper (I like a lot of it in this soup); Pinch of cayenne; 2 tablespoons fresh lemon juice; 2 tablespoons chopped chives; 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer; Garlic croutons (optional)

Servings: persons

1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup basmati rice
Salt to taste
Freshly ground pepper (I like a lot of it in this soup)
Pinch of cayenne
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
Garlic croutons (optional)

1
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion.
2
Cook, stirring, until it is tender, about 5 minutes.
3
Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant.
4
Add the curry powder, stir together, and add the stock or water, the rice and salt to taste.
5
Bring to a boil, reduce the heat, cover and simmer 30 minutes.
6
Taste and adjust salt.
7
Puree 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.
8
Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice.
9
Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

793

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 small onion, chopped, 2 garlic cloves, minced, 2 pounds zucchini, diced (about 7 cups diced), and more.

Yes, Pureed Zucchini Soup With Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pureed Zucchini Soup With Curry

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