Curry-Spiced Zucchini Soup

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Curry-Spiced Zucchini Soup

Zucchini Soup with Curry Spices

Published on March 9, 2020

  • 1 ½ pounds zucchini, sliced

  • 1 tablespoon butter

  • 1 large onion, finely chopped

  • 1 (1 inch) piece fresh ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon mustard seeds

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon cayenne pepper

  • sea salt to taste

  • freshly ground black pepper to taste

  • 1 cup vegetable stock

  • ¼ cup chopped fresh cilantro

  • 4 cinnamon sticks (Optional)

  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.

  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.

  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.

  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.

  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.

  6. Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

Nutrition Facts (per serving)

94Calories4g Fat14g Carbs3g Protein
Nutrition FactsServings Per Recipe4Calories94% Daily Value *Total Fat4g5%Saturated Fat2g10%Cholesterol8mg3%Sodium237mg10%Total Carbohydrate14g5%Dietary Fiber5g17%Total Sugars6gProtein3gVitamin C33mg165%Calcium81mg6%Iron3mg14%Potassium563mg12%

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