Curry Sunchoke Zucchini And Cauliflower Soup With Veggie Chips Recipe 55

CURRIED VEGETABLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

CURRIED ZUCCHINI SOUP

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.

ZUCCHINI SOUP WITH CURRY SPICES

Steps:

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

CURRY SUNCHOKE, ZUCCHINI AND CAULIFLOWER SOUP WITH VEGGIE CHIPS RECIPE - (5/5)

Steps:

• Preheat the oven to 300. Line a cookie sheet with parchment paper and put the turnip, carrot and zucchini slices in a single layer. Bake till dehydrated, about 1 hour. Peel the Jerusalem artichokes placing the peeled ones in a bowl of cold water as you work, to prevent them from going brown. (don't worry if you don't get all the peel off) Rinse the Jerusalem artichokes and cut them into chunks. cut the cauliflower into bite sized flourettes and peel and seed the zucchini. Put vegetables in a large dutch oven and cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water. In olive oil fry the onions and garlic till translucent . Add the vegetables and pour in the stock, fresh thyme and curry powder, Stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart. Puree the soup using an immersion blender. Taste and add a little salt if necessary. Divide among soup plates, sprinkle with black pepper and chives, and serve. http://www.not-too-sweet.com/curry-sunchoke-zucchini-and-cauliflower-soup-with-veggie-chips/

CURRIED ZUCCHINI SOUP

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.

AMMA'S CAULIFLOWER SOUP RECIPE - (5/5)

Steps:

• First, put the butter and olive oil in a large soup pot and melt on medium high heat. More butter or oil can be added to taste later. Dice the onion. Add the onion into the pot of hot butter and oil and sauté till soft, not brown, stirring occasionally. Smash, peel, and chop the garlic and add to the cooked onions. Stir occasionally. Peel and dice the carrots. Add to the onion and garlic. Next, cut the stem off of the cauliflower. Cut as much off as you can while still keeping florets in tact. Then, dice the stem and add to the pot. Peel and dice the potato. I like to put each chopped potato in a paper towel while chopping the others to dry some of the water. This will make them brown easier. Add the potatoes to the pot and sauté till slightly brown. This will take about 10-20 minutes depending on your stove and pot. Then add a dash of salt and pepper. Now you could add 1/4-1/2 of a boullian cube if you want for extra flavor and stir into the browned vegetable mixture. Then add the white wine. I usually add 1/4 cup but I just eyeball it. Bring to a boil and then reduce to a summer for about 3 minutes. Then, add the box of broth. Add the cauliflower florets to the pot. Bring to a boil, cover, and reduce to a summer for 30-45 minutes. Basically until the florets are tender and the liquid is the right amount for your liking. Once that is done, take a hand blender (a regular blender, food processor, or potato masher are fine substitutes if you don't have ah and blender) and purée to your favorite texture. You can eat like this, but I like to add some heavy cream or milk to make it creamy. I use about 1/4 cup, but I eyeball it. A little goes a long way! Stir, and salt and pepper to taste if necessary. Then I chop some chives as needed and add to the top of each bowl for color. On the side I serve with bread topped with tomatoes. The nice freshness of the tomato pair really well with the hearty soup. Enjoy!