Indian Spiced Zucchini Coconut Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI SOUP WITH CURRY SPICES



Zucchini Soup with Curry Spices image

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Provided by LORIKAE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 16

1 ½ 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
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
¼ cup chopped fresh cilantro
4 cinnamon sticks

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.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 g

INDIAN-SPICED ZUCCHINI-COCONUT SOUP



Indian-Spiced Zucchini-Coconut Soup image

Provided by Molly O'Neill

Categories     appetizer, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 15

1 teaspoon olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 medium zucchini, cut into 1/2-inch dice
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch cayenne
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup unsweetened coconut milk
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest
1 teaspoon grated unsweetened coconut

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
  • Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams

THAI ZUCCHINI-COCONUT SOUP



Thai Zucchini-Coconut Soup image

A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

Steps:

  • In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

INDIAN STUFFED ZUCCHINI WITH COCONUT AND CORIANDER



Indian Stuffed Zucchini With Coconut and Coriander image

Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.

Provided by tigerduck

Categories     Coconut

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)
8 tablespoons chopped fresh coriander (cilantro)
1 fresh hot green chili pepper, finely chopped
1 teaspoon salt
1/8 teaspoon ground asafoetida powder (optional)
6 medium zucchini (about 2 1/2lb or 1125g)
5 tablespoons vegetable oil
1/8 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 teaspoon sugar

Steps:

  • Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands.
  • Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom.
  • Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing.
  • Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and sugar on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes.
  • Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top.
  • If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan.
  • Serve immediately.

Nutrition Facts : Calories 348.8, Fat 31.3, SaturatedFat 14.5, Sodium 620.5, Carbohydrate 17.8, Fiber 7, Sugar 8.5, Protein 5.3

INDIAN COCONUT SOUP



Indian Coconut Soup image

I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.

Provided by Geri by the Sea

Categories     Coconut

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup shredded coconut
1/4 cup chopped pistachios (plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken

Steps:

  • Sautee coconut in butter until toasted, stirring well.
  • Add 1/4 cup pistachios, sautéing a little longer.
  • Add honey and spices and stir.
  • Add milk and coconut milk, stirring slowly.
  • Heat but don't boil.
  • Froth individual servings in blender or espresso machine if desired.
  • CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
  • Serve garnished with pistachios.

More about "indian spiced zucchini coconut soup recipes"

ZUCCHINI SOUP (INSTANT POT & STOVETOP) - INDIAN VEGGIE …
zucchini-soup-instant-pot-stovetop-indian-veggie image
2020-08-06 Fresh zucchini: I have used two medium-sized zucchini and diced them along with the skin (about 3-3.5 cups); Yellow onion: dice it into small …
From indianveggiedelight.com
Ratings 26
Calories 40 per serving
Category Appetizer, Soup
  • Press SAUTE on Instant Pot. Add butter or oil and once it’s hot add minced garlic and onions. Saute until they soften and turn translucent.
  • Follow the same steps as the Instant pot, for STOVETOP, Cover and simmer until the zucchini is soft, for about 20 minutes. Rest all the steps remains the same.


SPINACH COCONUT ZUCCHINI SOUP RECIPE BY ARCHANA'S …
spinach-coconut-zucchini-soup-recipe-by-archanas image
2018-08-19 Grind to a smooth paste. In a skillet, heat the coconut oil on medium flame, once hot, add the ground Spinach Coconut Zucchini Soup mixture, cumin powder, coconut milk and water. Bring the Spinach Coconut …
From archanaskitchen.com


ZUCCHINI KOOTU RECIPE, WITH COCONUT IN SOUTH INDIAN STYLE
zucchini-kootu-recipe-with-coconut-in-south-indian-style image
2020-04-17 Zucchini kootu method: Wash and pressure cook moong dal with 1 cup water for 4-5 whisltes. Cut off the head and slice off the bottom of the zucchini. Cut into two. Divide into halves lengthwise. Cut into strips and chop …
From rakskitchen.net


ZUCCHINI COCONUT SOUP - LIFE IS NOYOKE
zucchini-coconut-soup-life-is-noyoke image
2016-04-29 Instructions: Wash all produce. Chop onion, garlic, zucchini. Sauté the onion and garlic in coconut oil for 5 minutes. Add the zucchini and sauté another few minutes. Add the vegetable stock and salt. Boil, then cover. …
From lifeisnoyoke.com


10 BEST INDIAN SPICED ZUCCHINI RECIPES - YUMMLY
10-best-indian-spiced-zucchini-recipes-yummly image
2022-06-18 Zucchini and Onion Bhajis (Indian Spiced Zucchini and Onion Fritters or Pakoras) The Tiffin Box. baking soda, salt, ground coriander, lemon, salt, zucchini, fresh mint and 10 more. Guided.
From yummly.com


ZUCCHINI (COURGETTE) SOUP RECIPE - RACHNA COOKS
zucchini-courgette-soup-recipe-rachna-cooks image
2018-12-11 Instructions. Heat butter or olive oil in a pan. Tip in onion, garlic and zucchini. Lightly saute for about 5 minutes. Add the vegetable stock or chicken stock to the veggies and cook on low heat for about 15 minutes till zucchini is …
From rachnacooks.com


THAI COCONUT CURRY SOUP RECIPE - DAMN DELICIOUS
thai-coconut-curry-soup-recipe-damn-delicious image
2019-10-12 Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, …
From damndelicious.net


INDIAN SPICED COCONUT CURRY SOUP - MY HEAVENLY VEGGIE
indian-spiced-coconut-curry-soup-my-heavenly-veggie image
2018-08-20 Even though it’s August and therefore very hot outside, sometimes I still crave soup. I figure people in hot climates all over the world eat soup year round so why should I be any different. Usually my favorite soups contain …
From myheavenlyveggie.com


INDIAN COCONUT SOUP | TASTY KITCHEN: A HAPPY RECIPE …
indian-coconut-soup-tasty-kitchen-a-happy image
Preparation. Start by heating a saucepan on medium heat. Add the butter, and let it melt. Once melted, add the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so. Next add the …
From tastykitchen.com


THAI ZUCCHINI SOUP RECIPE - 101 COOKBOOKS
Instructions. Heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and a couple generous pinches of salt, and sauté until soft. Stir in the green curry paste along with a dollop of cream from the top of the coconut milk. …
From 101cookbooks.com


INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI RECIPE
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
From foodandwine.com


INDIAN-SPICED LENTIL SOUP WITH CREAMY COCONUT MILK [VEGAN]
First, peel and mince your garlic and set aside, so the compounds have time to activate. In a medium pot, cook onion till translucent; add spices and …
From onegreenplanet.org


ZUCCHINI COCONUT SOUP - BOSSKITCHEN.COM
The perfect zucchini coconut soup recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Zucchini Coconut Soup. by Editorial Staff. Summary. Prep Time: 20 mins: Total …
From bosskitchen.com


INDIAN SPICED CAULIFLOWER SOUP | ALLRECIPES.COOKING
2019-03-16 The instruction how to make Indian spiced cauliflower soup. Heat half the ghee or butter in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Add garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Cook, stirring, for 2 mins or until fragrant. Reserve 2 of the cauliflower florets.
From allrecipes.cooking


INDIAN-SPICED CAULIFLOWER SOUP – SMITTEN KITCHEN
2016-09-27 Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Pause 2 seconds and then add the onions and potatoes. Stir and sauté for 5 minutes. Add the ginger, garlic and green chiles and stir for 1 minute more.
From smittenkitchen.com


INDIAN SPICED MASALA ZUCCHINI RECIPE - TARLA DALAL
1/4 tsp garam masala. salt to taste. Method. Method. Heat the oil in a broad non-stick pan, add the cumin seeds, garlic and onion and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder, turmeric powder, coriander powder and 2 tbsp of ...
From tarladalal.com


ZUCCHINI SABZI (INDIAN ZUCCHINI STIR FRY) - INDIAN VEGGIE DELIGHT
2019-08-09 Mix everything well. Cover the pan with lid, let it cook on the low flame till it is little bit tender for 3-4 minutes. Stir in between. (i dint add any water). Once zucchini is cooked add amchur powder ,coriander leaves ,mix well and serve hot with roti, paratha or rice.
From indianveggiedelight.com


18 EASY INDIAN SOUP RECIPES - INSANELY GOOD
2022-05-25 2. Mulligatawny Soup . Mulligatawny soup is a curry and coconut-based soup loaded with lentils, carrots, and apples. It seems like an odd combination, but the flavors work really well together.
From insanelygoodrecipes.com


SPICY CAULIFLOWER ZUCCHINI COCONUT SOUP RECIPE
2019-01-18 Spicy Cauliflower Zucchini Coconut Soup (serves 12) 6 large zucchini (or courgette if you’re in the UK or South Africa) 1 large cauliflower 2 large bunches of bok choy Approx 16 cups /3.5 liters/4 quarts of liquid (home-made chicken broth and enough filtered water to cover the vegetables, leaving room in the pot for the coconut milk)
From everywomanover29.com


ZUCCHINI CURRY | INDIAN COURGETTE CURRY - SWASTHI'S RECIPES
2022-02-02 Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt and garam masala. . Add tomatoes and zucchini. Stir fry for 3 mins until the veggies begin to sweat. . Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking here).
From indianhealthyrecipes.com


CREAMY ZUCCHINI, CILANTRO, AND COCONUT SOUP - NOURISHING MEALS
2021-07-22 Creamy Zucchini, Cilantro, and Coconut Soup. Ali Segersten Jul 22, 2021. ... The extra spice balances out the creamy coconut flavors perfectly. Ingredients. 1 tablespoon s extra virgin olive oil. 1 medium onion s chopped . 4 clove s garlic roughly chopped . 3 pound s zucchini chopped (about 8 cups) 3 cup s chicken bone broth. 1 can s coconut milk. 1 cup s cilantro …
From nourishingmeals.com


10 BEST INDIAN COCONUT SOUP RECIPES | YUMMLY
2022-06-22 fresh parsley, full fat coconut milk, coconut sugar, coconut bacon and 9 more Pumpkin Coconut Soup with Walnut Gremolata Viktoria's Table turmeric, garam masala, toasted coconut, salt, coconut milk, garlic cloves and 10 more
From yummly.com


CREAMY ZUCCHINI & COCONUT MILK SOUP RECIPE (DAIRY-FREE)
2010-06-28 Grate 2 to 3 zucchini to equal 3 cups (packed) total. Heat 1 tablespoon olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
From cookincanuck.com


INDIAN SPICE CAULIFLOWER SOUP - VEGANOSITY
2014-09-29 Heat the oil in a large stock pot on medium high heat. When the oil is hot add the onions and carrots and cook until they begin to brown. Add the fresh turmeric and cauliflower and cook for two minutes.
From veganosity.com


CREAMY ZUCCHINI COCONUT AND SPINACH SOUP - MY FAVOURITE PASTIME
2018-10-26 Set aside. Heat the olive oil and butter in a pan. Add the onion, zucchini, chilli flakes, and salt to taste and sauté over medium heat for 10-12 minutes. Add the baby spinach and the 2 cups coconut milk and water, and bring it to the boil and simmer 10 minutes. Remove from the heat and blend the soup until smooth. Blend in the set aside thick ...
From myfavouritepastime.com


20 BEST INDIAN ZUCCHINI RECIPES TO TRY - INSANELY GOOD
2022-06-30 13. Zucchini Stir-Fry with Curry Leaves. Take advantage of the abundance of fresh zucchini and cook up this delicious meal. This zucchini stir-fry is made with summer squash, coconut, curry leaves, and spices. It’s simple, flavorful, and so …
From insanelygoodrecipes.com


SPINACH, COCONUT AND ZUCCHINI SOUP - SUPERGOLDEN BAKES
2016-09-26 Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk. Serve with garlic croutons for a quick meal. Post may contain affiliate links. For more information, check my …
From supergoldenbakes.com


COCONUT CURRY VEGETABLE SOUP - SIMPLY DELICIOUS
2021-01-04 Instructions. In a large pot, saute the onions, garlic, ginger, carrots, celery and peppers until soft and starting to caramelize. Add the garlic, ginger and spices and saute for another minute or two then add the tomatoes, remaining vegetables, stock and coconut milk. Season with salt and pepper then reduce the heat and bring to a simmer.
From simply-delicious-food.com


INDIAN-SPICED ZUCCHINI-COCONUT SOUP - DINING AND COOKING
Ingredients 1 teaspoon olive oil 1 medium onion, peeled and chopped 2 cloves garlic, peeled and chopped 4 medium zucchini, cut into 1/2-inch dice 1 teaspoon ground cumin ½ teaspoon turmeric Pinch cayenne 1 ½ teaspoons kosher salt Freshly ground pepper to taste 1 ½ cups chicken broth, homemade or low-sodium canned ½ cup unsweetened coconut milk 2 …
From diningandcooking.com


INDIAN SPICED ZUCCHINI AND TOMATOES - THE ®LEMON BOWL®
Instructions. Spray medium sauce pan with non-stick cooking spray and sautee onions, ginger and chili flakes for 3-4 minutes or until onions become tender. Add garlic, cumin, tumeric, coriander and salt – cook additional 60 seconds. Stir in zucchini and sautee 2 minutes. Add tomatoes, stir and bring to simmer.
From thelemonbowl.com


INDIAN-SPICED ZUCCHINI-COCONUT SOUP RECIPE | EAT YOUR BOOKS
Save this Indian-spiced zucchini-coconut soup recipe and more from A Well-Seasoned Appetite: Recipes for Eating with the Seasons, the Senses, and the Soul to your own online ...
From eatyourbooks.com


COCONUT SOUP RECIPES | ALLRECIPES
2021-12-17 View Recipe. Fresh shredded coconut and soy milk are blended with curry powder and a generous portion of pepper, then combined with tender, soft red lentils, garlic, red onion, and ginger in this cozy vegan soup. Try adding cooked shrimp for a …
From allrecipes.com


INDIAN SPICED ZUCCHINI, PEAS AND BEANS | RECIPE | INDIAN FOOD …
Indian spiced zucchini, peas and beans. 7 ratings · 40 minutes · Vegan, Gluten free · Serves 6. Best Recipes. 68k followers. Indian Food Recipes. Ethnic Recipes. Vegetable Puree. Saute Onions. Pinterest Recipes. Curry Recipes. Tomato Sauce. Vegan Gluten Free. Green Beans. More information.... Ingredients. Produce. 1 Celery stick. 3 cloves Garlic. 1 cup Green beans. …
From pinterest.com.au


ZUCCHINI CURRY INDIAN - SIMPLE SUMPTUOUS COOKING
2017-03-09 Stir well and cover the lid and allow it to simmer for 2 -3 minutes. Now add chopped zucchini, water, salt, and Chickpeas and stir gently. After about a minute, add Coconut milk, garam masala, and stir gently and cover the lid and simmer for another 5 minutes. Remove from heat and add chopped Cilantro.
From mrishtanna.com


ACORN SQUASH AND COCONUT SOUP WITH FRIED INDIAN SPICES
Instructions. Preheat oven to 400F (204C). Cut the acorn squash in half vertically. Use a big spoon to scoop out the seeds. Place squash, cut side down, on a baking paper-lined baking sheet; alternatively, rub the cut sides of the squash with a bit of oil, then place them cut-side down on an unlined baking sheet.
From imalwayshungry.net


CURRIED ZUCCHINI SOUP - FEASTING AT HOME
2020-09-26 In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.; Add the salt, zucchini and curry powder.Sauté a few minutes more. Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
From feastingathome.com


INDIAN SPICED TOMATO SOUP - MYINDIANSTOVE
2021-02-12 Stir in the tomatoes and turn the heat to medium-high. When the soup begins to bubble, turn the heat to medium-low and simmer for 10 minutes to allow the spices to mellow. Add sugar to your taste, yogurt or cream, and butter if you are using it. Remove the soup from the heat and purée it.
From myindianstove.com


CHILI SOUP MASALA INDIAN-STYLE - MYINDIANSTOVE
2021-02-26 Chili (soup) In a large pan over medium-high heat add 1 1/2 teaspoons of ghee or oil. Stir in the cubed chicken and sauté for 5 to 7 minutes, or until just cooked through. Remove the chicken with a slotted spoon, leaving the fat behind. …
From myindianstove.com


INDIAN-SPICED ZUCCHINI-COCONUT SOUP - PLAIN.RECIPES
Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes. Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot.
From plain.recipes


VEGAN CREAMY ZUCCHINI SOUP (7 INGREDIENTS!) - THE VEGAN 8
2020-03-28 Step 1: Peel and dice all the zucchini. Chop the bell pepper and mince the garlic. Step 2: Add 1/2 cup broth to a large pot over medium heat. Once hot, add the zucchini, bell pepper and garlic. Cook about 10 minutes until very soft and most of the broth has cooked off.
From thevegan8.com


Related Search