Turmeric Zucchini Soup Recipes

GRANDMA GLADYS'S ZUCCHINI SOUP

Grandma Gladys's Zucchini Soup image

Our granddaughter loves this soup made by her great grandma! Substitute ground beef, Italian sausage, and beef stock for the ground turkey, turkey Italian sausage, and chicken stock, if desired.

Provided by Jack Schmidt

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

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

10 ounces ground turkey
3 turkey Italian sausages, casings removed
1 cup chopped green bell pepper
⅔ cup chopped onion
4 stalks celery, thinly sliced
2 (28 ounce) cans stewed tomatoes
6 zucchini, cut into cubes
4 (10.75 ounce) cans low-sodium chicken broth
1 tablespoon Italian seasoning
½ teaspoon sea salt
½ teaspoon dried tarragon
½ teaspoon garlic powder
ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

Cook and stir ground turkey, sausage, bell pepper, onion, and celery in a large pot over medium-high heat until meat is no longer pink and vegetables are tender, 10 to 12 minutes.
Stir tomatoes, zucchini, chicken broth, Italian seasoning, sea salt, tarragon, garlic powder, and black pepper into turkey mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 hour. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 25.4 g, Cholesterol 72.9 mg, Fat 10 g, Fiber 5.4 g, Protein 25.7 g, SaturatedFat 3.2 g, Sodium 1282.7 mg, Sugar 13.8 g

CURRIED ZUCCHINI SOUP

Curried Zucchini Soup image

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

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

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

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