Liz HughesZucchini Curry Soup - Delicious and Good For You
January 24th 2011 19:43
As a child and teenager, I was very fortunate to spend my summers on Eastern Long Island. My family had a house on the south fork of the island near Westhampton. Days were filled with visits to the beach, bike riding, perusing the quaint shops of Main Street and enjoying the fresh produce from my Mom's garden. One of her bumper crops was zucchini.
Needless to say my Mom needed to find numerous ways to use this wonderful vegetable. I personally remember zucchini parmesan, ratatouille, chocolate zucchini cake and curried zucchini soup.
One of my favorites was the soup. My family has recently taken quite a shine to curry, whether it be red, green or mixed into a couscous salad. As it turns out, yellow curry powder is also quite good for you. Turmeric which gives curry it's golden color, is known to have anti-inflammatory effects on the body. As well, according to USA Today (1/8/2007) it may also protect against heart disease, cancer and alzheimers.
Here is my version of this yummy soup. It can be enjoyed either hot or cold!
Zucchini Curry Soup
1/4 cup of butter
2 cups of finely chopped onions
2 tsp. curry powder
1 quart low sodium chicken broth
4 medium sized chopped zucchini
salt and pepper to taste
Melt butter in large pot. Add onion and cook for 5-10 minutes, until they are tender. Stir in curry powder.
Add stock and bring to a boil. Drop zucchini in broth and simmer until zucchini is tender - about 20 minutes.
Puree soup in batches in a blender or with with a hand blender. Salt and pepper to taste.
Zucchini
One of my favorites was the soup. My family has recently taken quite a shine to curry, whether it be red, green or mixed into a couscous salad. As it turns out, yellow curry powder is also quite good for you. Turmeric which gives curry it's golden color, is known to have anti-inflammatory effects on the body. As well, according to USA Today (1/8/2007) it may also protect against heart disease, cancer and alzheimers.
curry powder
Here is my version of this yummy soup. It can be enjoyed either hot or cold!
Zucchini Curry Soup
1/4 cup of butter
2 cups of finely chopped onions
2 tsp. curry powder
1 quart low sodium chicken broth
4 medium sized chopped zucchini
salt and pepper to taste
Melt butter in large pot. Add onion and cook for 5-10 minutes, until they are tender. Stir in curry powder.
Add stock and bring to a boil. Drop zucchini in broth and simmer until zucchini is tender - about 20 minutes.
Puree soup in batches in a blender or with with a hand blender. Salt and pepper to taste.
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Comment by Helen Randell
Rough Cooking
Comment by Liz Hughes
Cooking Ramble
Food Memoirs
When I made this recipe the other night I thought it needed a little extra zip. I added about a teaspoon of cumin and a little milk to give it some added richness.