This Curried Zucchini Soup is the zummiest soup of all time… trust me…
I love soup all year ’round. It’s warm in the winter and a great way to use up local veggies in the summer. This soup is one of my top go-to recipes of all time. It’s another one of my Mom’s prize recipes that she always made for company as a delicious starter. I love it anytime because it’s simple – done in under 20-minutes and is super-delicious.
No one ever talks about the zucchini – not sexy enough? Well I can’t stop using it in all kinds of dishes. Zucchini has a delicate flavor and requires little more than quick cooking with butter. The skin is left in place. Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads. How about Savoury Waffles, Easy Zucchini Muffins or my personal favourite Zucchini Bread with Chocolate Chips. If your zucchini are mature (larger sized), they are best suited for cooking in breads and muffins.
I published this soup as one of my first posts back in January 2012, so I thought it was time for photo update and a second look. It’s not the prettiest soup – no chunks of mushrooms or hits of green kale. Don’t let that fool you however. It looks like a bowl of green goo, but the flavour is really outstanding… trust me you have to give it a try.
This soup takes less than 20 minutes to whip up, so simple! The result however is impressive. A perfect appetizer for guests or a warm lunch for family… the kids will never know its all veggies! I hope you enjoy it as much as my family has.
Curried Zucchini Soup
EMAIL Recipe Share on FacebookIngredients
- 2 med. zucchini
- 2 Tbsp butter
- 1 small onion, chopped fine
- 2 cloves garlic, minced
- 1 tsp curry powder, or to taste
- 1/2 cup 2% milk or light cream
- 2 cups chicken broth
Instructions
- Wash and thinly slice zucchini. In a large frying pan, melt butter. Add zucchini, onion and garlic and sauté 5 minutes. Add curry and simmer, covered, for 15 minutes. Blend mixture in blender until smooth. Add milk/cream and broth. Return to stove to warm. Serve with a dab of sour cream, or chopped cilantro or grated Parmesan cheese.
I think this is our favourite soup ever. Easy and so delicious. Perfect recipe.
Should have posted toysthis when it’s in season.
Hi Lisa, it’s always best to buy in season. I originally posted this in summer.
I assume that you add the chicken broth at the same time as the curry powder?
Hi Celeste, no as the recipe states, the broth and milk is added at the end of recipe after blending.
Thanks! Sounds yummy. I’m going to try it.