Flavorful Curried Zucchini Soup Recipes

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.

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.

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.

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.

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.

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. ;).

Steps:

• Fry onions, leak and curry in the oil, about 3 minutes.
• In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
• Add onionmix and cook another 5 minutes.
• Puree the soup either by hand or in a blender.
• Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
• Add salt to taste.

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.

Steps:

• First off, dice the onions and garlic and grate the ginger.
• Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
• While the onions are sauteing, dice the zucchini into bite-sized pieces.
• Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
• Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
• Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
• Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
• Enjoy!

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.

Steps:

• Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
• Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
• Puree the soup in a blender or food processor. Refrigerate.
• When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.