Zesty Zucchini Soup Recipe
Prep time: 15 Mins
Cook time: 20 Mins
Yields: 5-6 Servings
Western ingredient zucchini comes together with exotic eastern spice curry powder and what we get out of this amazing fusion is a satisfying soup for a chilly fall day.
Ingredients
Instructions
  1. Heat oil in a large soup pot or pressure cooker.
  2. Add the finely chopped onions, salt and sugar. Fry the onions until it's caramelized. Stir in the curry powder too and fry for a minute.
  3. Now add the carrots, celery, zucchini and apple and sauteed it for about 3 minutes adding little water if needed.
  4. Add about 2 cups of water or broth and close the pot with a lid. Cook until the vegetables are tender. This may take about 8-10 minutes.
  5. Remove the pot from the stove and blend the vegetables using an immersion blender; adding some more water or broth if required for smooth blending. If you don't have an immersion blender wait for the cooked vegetables to cool down and then blend it in the blender.
  6. To the blended soup add water or broth to get the desired consistency. Taste for seasoning and add some more salt/pepper if needed.
  7. Bring the soup to a boil and serve it hot with tortilla chips or crackers.
My Notes:
  1. The amount of curry powder to use depends upon how pungent and spicy you want it. If you are new to curry powder start with a teaspoon and take it from there. Also keep in mind that the spice levels vary from brand to brand.
  2. If zucchini is not available substitute it with bottle gourd, butternut squash or pumpkin.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/zesty-zucchini-soup-recipe/