Zucchini Soup with Curry Spices

Zucchini Soup with Curry Spices

Zucchini is simmered with curry spices for a nicely aromatic and light Indian-inspired soup.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
94 Calories

Recipe Instructions

Step 1
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.
Step 2
Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.
Zucchini Soup with Curry Spices

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 cup vegetable stock
  • sea salt to taste
  • 1 teaspoon ground coriander
  • freshly ground black pepper to taste
  • 4 cinnamon sticks
  • 1 large onion, finely chopped
  • 1 (1 inch) piece fresh ginger, grated
  • 1 teaspoon mustard seeds
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground turmeric
  • 0.25 cup chopped fresh cilantro
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground cardamom
  • 1.5 pounds zucchini, sliced

Categories

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