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
CURRIED POTATO AND SPINACH SOUP
This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!
Provided by TEDDYBEARZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 51m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
- Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 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 SOUP
I found this recipe years ago in a kitchen gadget catalog. It sounded good, with simple instructions, requiring only a handful of ingredients, and easy to clean up after. As per a review, I added a potato to the soup, it was an improvement, more creamy.
Provided by Nado2003
Categories Vegetable
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
- Add potato, if using, and cook to soften (about 2 minutes).
- Add zucchini and cook until soft (4 min).
- Add stock and stir to blend.
- Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
- Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
- Season to taste.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 124.2, Fat 6.8, SaturatedFat 1.2, Cholesterol 4.8, Sodium 236.7, Carbohydrate 11, Fiber 1.6, Sugar 5.6, Protein 5.4
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/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
EASY LOW FAT CURRIED ZUCCHINI SOUP
A great different way to use up the zucchini that keep popping up in your garden. The curry flavor is very mild.
Provided by KatKatia
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
- Add the garlic and curry powder, stirring until fragrant. (2 minutes).
- Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
- Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
- I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.
Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.4, Sodium 699.5, Carbohydrate 18.1, Fiber 3.3, Sugar 5.2, Protein 3.9
CURRIED ZUCCHINI SOUP
This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.
Provided by Lalaloula
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a big cast-iron pot.
- Add curry powder and garlic. Saute until fragrant, but not too brown.
- Add vegetables and sautee for 2 minutes.
- Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
- Season with chili powder and salt and pepper.
- Using a hand-held blender puree to your liking adding more broth if you find it too thick.
- Serve with a nice crusty loaf of bread or any other item of your choice. ;).
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 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.
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