Zucchini Soup With Curry Spices Recipe

Name: Zucchini Soup With Curry Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds zucchini, sliced; 1 tablespoon butter; 1 large onion, finely chopped; 1 (1 inch) piece fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon mustard seeds; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper; sea salt to taste; freshly ground black pepper to taste; 1 cup vegetable stock; 1/4 cup chopped fresh cilantro; 4 cinnamon sticks (optional)

Servings: persons

1 1/2 pounds zucchini, sliced
1 tablespoon butter
1 large onion, finely chopped
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
1/4 cup chopped fresh cilantro
4 cinnamon sticks (optional)

1
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.
2
Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3
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.
4
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.
5
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.
6
Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

347

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 1 1/2 pounds zucchini, sliced, 1 tablespoon butter, 1 large onion, finely chopped, 1 (1 inch) piece fresh ginger, grated, and more.

Yes, Zucchini Soup With Curry Spices 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.

Zucchini Soup With Curry Spices

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