Zucchini Soup with Curry Spices

Name: Zucchini Soup with Curry Spices
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5 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; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground turmeric; 0.25 teaspoon ground cardamom; 0.25 teaspoon cayenne pepper; sea salt to taste; freshly ground black pepper to taste; 1 cup vegetable stock; 0.25 cup chopped fresh cilantro; 4 cinnamon sticks

2.8

(4)

4 Reviews

1 Photo

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Recipe by LORIKAE

Published on March 9, 2020

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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)

Directions

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

Nutrition Facts (per serving)

94	Calories
4g	Fat
14g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 94
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	10%
Cholesterol 8mg	3%
Sodium 237mg	10%
Total Carbohydrate 14g	5%
Dietary Fiber 5g	17%
Total Sugars 6g
Protein 3g
Vitamin C 33mg	165%
Calcium 81mg	6%
Iron 3mg	14%
Potassium 563mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.