Name: Zucchini Soup with Curry Spices
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Zucchini, sliced - 1 ½ pounds; Butter - 1 tablespoon; Onion, finely chopped - 1 large; Fresh ginger, grated - 1 (1 inch) piece; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Mustard seeds - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground turmeric - ½ teaspoon; Ground cardamom - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Sea salt to taste - ¼ teaspoon; Freshly ground black pepper to taste - ¼ teaspoon; Vegetable stock - 1 cup; Chopped fresh cilantro - ¼ cup; Cinnamon sticks (Optional) - 4

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Soup with Curry Spices

1. Zucchini, sliced - 1 ½ pounds

2. Butter - 1 tablespoon

3. Onion, finely chopped - 1 large

4. Fresh ginger, grated - 1 (1 inch) piece

5. Ground cumin - 1 teaspoon

6. Ground coriander - 1 teaspoon

7. Mustard seeds - 1 teaspoon

8. Ground cinnamon - ½ teaspoon

9. Ground turmeric - ½ teaspoon

10. Ground cardamom - ¼ teaspoon

11. Cayenne pepper - ¼ teaspoon

12. Sea salt to taste - ¼ teaspoon

13. Freshly ground black pepper to taste - ¼ teaspoon

14. Vegetable stock - 1 cup

15. Chopped fresh cilantro - ¼ cup

16. Cinnamon sticks (Optional) - 4

How to cook deliciously - Zucchini Soup with Curry Spices

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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