Curried Zucchini Soup

Curried Zucchini SoupThe flood of zucchini at the farmer’s market and in our neighbor’s garden has prompted me to come up with new ways of eating it! It’s one of the most abundant summer vegetables that I’ve ever met, yet there are only so many stir fries, sautes, zucchini muffins etc. that one can make before wishing for something a little different.

I decided to turn a particularly gigantic zucchini into soup. Curried soup to be precise, because that’s exactly what I happened to be feeling like. I was so happy with the way it turned out, even my husband who’s not nearly into soup as much as I am liked it!

Curried Zucchini Soup

2 tablespoons oil (ghee/butter/lard)
1 medium onion, diced
2 cloves garlic, minced
2 pounds zucchini, rinsed and diced
1 medium potato (I used Yukon gold, about 1.5 cups small dice)
1 tablespoon curry powder
3-4 cups chicken/vegetable stock
1 cup frozen chopped spinach (or equivalent fresh)
1 teaspoon sea salt (or to taste)
Pepper

1. Heat oil in a large pot. Add onion and garlic and sauté gently for about 5 minutes.
2. Add the zucchini, potato and curry powder. Mix to coat the vegetables in the curry powder and cook for another 5 minutes or so.
3. Add the stock, spinach, salt and pepper. Bring to a simmer, partially cover, and simmer until vegetables are cooked – about 25-30 minutes (I cut the potato much smaller than the zucchini so both would take about the same time to cook).
4. Allow the soup to cool a little, then blend.
5. Tastes great with a dollop of yogurt!

Linking to: Full Plate Thursdays, Keep it Real Thursday, Tastetastic ThursdaySimple Lives ThursdayPennywise Platter ThursdaysFight Back Friday, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fit and Fabulous FridaysMonday Mania, Melt in Your Mouth Monday, Made From Scratch Monday, The Morris TribeMeatless MondaysFat Tuesday, Traditional Tuesdays, Slightly Indulgent TuesdayReal Food WednesdaysAllergy Free WednesdaysHealthy 2day Wednesdays

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13 Comment

  1. Debbie this sounds delicious! I wish I had a bowl right now. xo

  2. Your Curried Zucchini Soup looks delicious. This is a great recipe to try with our Zucchini from the garden. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I just made a zucchini soup this week, too! It seems like a great way to use up an abundance of zucchini! Your curried version looks good.

    1. Debbie says: Reply

      Thanks Mindy! Yes, soup sure is a great way to use up those zucchini!

  4. I love zucchini soup and curry makes it all the better. 😉 Thanks for sharing with Souper Sundays this week. 😉

  5. Thank you, thank you I can use a lot of zucchini making this recipe. I’ll be pinning this.

    1. Debbie says: Reply

      Thanks Diane!

  6. What a wonderful recipe for sharing with us getting ready to move into the colder months of the year. Of all the zucchini I process in a summer, I have to say that I have never made soup. I don’t believe that I’ve ever even tasted it LOL. But, the ingredients sound tasty together so I’m bookmarking and plan to give this one a try. Thanks for sharing this week in our linky ☺

  7. Amee says: Reply

    Delicious!! Thank you for sharing this delicious soup at Fit and Fabulous Fridays!

  8. Congrats… your soup is being featured on foodie friday today. Stop by and pick up your featured button. Thanks for joining us.

    1. Debbie says: Reply

      Thanks Diane, for featuring this recipe!

  9. […] Curried Zucchini Soup from Easy Natural Food. This gal is an encyclopedia when it comes to soup and the recipe look terrific! Just in time for the windfall of zucchini. […]

  10. Nothing like zucchini soup! That looks delish!

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