CURRIED ZUCCHINI SOUP
Delicious soup with simple ingredients. Easy to make.
Provided by NADO2003
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g
CURRIED ZUCCHINI SOUP
Provided by Food Network
Categories appetizer
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CURRIED ZUCCHINI/POTATO SOUP
Make and share this Curried Zucchini/Potato Soup recipe from Food.com.
Provided by smili_sophi
Categories Potato
Time 35m
Yield 1 pot of soup, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a big pot, heat the oil on medium heat.
- Add onion and salt.
- Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
- Add garlic and curry.
- Cook 0.5-1 minute, stirring constantly, until fragrant.
- Add zucchini, potato, water.
- Increase heat.
- Once it boils, turn heat to medium-low.
- Cook 10-15 minutes, until veggies are tender.
- Puree soup in blender.
Nutrition Facts : Calories 103.8, Fat 3.9, SaturatedFat 0.6, Sodium 1768.9, Carbohydrate 16.4, Fiber 3.2, Sugar 4.5, Protein 3.2
ZUCCHINI CURRY RECIPE BY TASTY
Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro
Provided by Shashi Charles
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
ZUCCHINI/POTATO SOUP
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO & ZUCCHINI CURRY
This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!
Provided by love4culinary
Categories Curries
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
- Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
- Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
- Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
- Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
- Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
- Serve with chappatis!
- If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
- If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
- You will just need to taste test for your preferred flavor and thickness-- ENJOY!
CURRIED POTATO AND CHICKPEA SOUP
A wholesome and delicious potato and chickpea soup that is vegan and versatile!
Provided by CdnBugger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
- Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
- Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g
CURRIED ZUCCHINI SOUP
This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was- and gives hope of the "zucchini summer" yet to be!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. Try packing it in a thermos for a light picnic lunch. To chill quickly, place the soup in a bowl and set that bowl into an ice-water bath. Stir frequently until cool.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
- In batches, purée the soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the toasted almonds.
PURéED ZUCCHINI SOUP WITH CURRY
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams
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