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Most cooks might transform excess zucchini into muffins or tea breads. Try something new with this recipe for Curried Zucchini Soup. This remarkably easy recipe turns the summer squash into a delightfully spiced concoction that is tasty served hot or cold.
Curried Zucchini Soup
Yield: 6 servings
Level: Easy
Tools: Food processor, blender, or hand blender
Preparation time: 10 minutes
Cooking time: 35 to 45 minutes
Freezes well
2 tablespoons butter or olive oil
1 small onion, chopped
1 plump clove garlic, minced
2 teaspoons good quality curry powder (preferably Madras)
2 pounds, about 5 to 6, small zucchini, sliced
4 cups vegetable or chicken broth
2 pounds, about 5 to 6, small zucchini, sliced
Salt or to taste (start with about 3/4 teaspoon)
1/2 cup cream or half-and-half (optional)
Fresh chopped mint leaves or chopped chives for garnish
1. In a large pot over medium-low heat, melt the butter or add the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 5 to 7 minutes. Add the garlic and curry powder and sauté, stirring occasionally, for 2 minutes.
2. Add the broth and zucchini. Cover partially and simmer until the zucchini is very tender, about 20 to 25 minutes.
3. Puree the mixture in batches in a food processor or blender. Alternatively, if you have a hand blender , leave the soup in the pot and blend.
4. Taste, season with salt, and stir in the cream (if desired). Return the mixture to the pot and heat thoroughly over medium heat for about 5 to 10 minutes. Serve garnished with mint or chives.
This soup also tastes great cold. After you add the cream in Step 4, just cool the soup, chill in the refrigerator for 1-1/2 to 2 hours, then garnish and serve.
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