Tuesday, 5 November 2013

Curried Zucchini Soup




We used the dried zucchini chips to top this in the crockpot and served with a side bowl of roast curried chickpeas. It was a delicious soup, with lots of warm spices -- curry, cumin, cayenne pepper and garlic.





Curried Zucchini Soup

  • 1 tablespoon butter or olive oil (for vegan)
  • 2 tsps olive oil, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, diced with leaves chopped
  • 2 pounds zucchini, diced
  • 1-540 ml (19 oz) can of chickpeas (garbanzo beans), drained, rinsed,
  • 6 cups vegetable stock
  • 2 tablespoons fresh lemon juice (don't use if adding cream)
  • 2 tbs curry powder
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp white pepper
  • 1/2 cup coffee cream (Optional)
  • Salt and pepper to taste

  1. In a large, heavy bottom pot, melt butter or warm the oil using medium to medium-low heat.
  2. Cook onion until translucent -about 5 minutes.
  3. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes.
  4. Add vegetable stock,  and chickpeas. Reduce heat to a simmer.
  5. Cook, covered, for 30 minutes. After simmering, remove from heat.
  6. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, and holding lid on the blender with a towel, carefully pureeing until smooth.
  7. Add lemon juice and additional salt and pepper to taste.

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