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Curried Zucchini Soup Recipe

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This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was— and gives hope of the "zucchini summer" yet to be!
TOTAL TIME: Prep: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 2 pounds zucchini, sliced (about 4 medium)
  • 5 green onions, chopped
  • 4 cups chicken broth
  • 1 to 2 tablespoons butter, optional
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 serving (1 cup) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 765 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through. Yield: 6-8 servings (2 quarts).
Originally published as Curried Zucchini Soup in Bountiful Harvest Cookbook 1994, p18

Nutritional Facts

1 serving (1 cup) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 765 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Curried Zucchini Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 16, 2014

"Definitely a keeper. Easy to make, light tasting, a perfect addition to any meal. I took becky66's advice and used my immersion blender and it worked great--no need to remove from Dutch oven. I plan on using this recipe next spring when I harvest my zucchini. I will can it instead of freezing, though. The only recommendation my husband offered was to have some substance to it. So, I will increase the ingredients, then quarter the zucchini, cook, remove some, blend and add the quarters back to soup. A little more work, but should make it even better."

MY REVIEW
Reviewed Jan. 28, 2014

"This is a quick and easy soup that worked great for me when I needed to use up some zucchini I had left in the freezer. I happen to really like curry, and thought the flavor was good. I didn't need to puree the soup since the zucchini was already grated, but I would use an immersion blender if I had to do this - much simpler and less mess. I did substitute some regular yellow onion and chives instead of the green onion, since that is what I had on hand."

MY REVIEW
Reviewed Aug. 20, 2013

"Extremely simple and quick to make. Very very tasty with a bit of grated cheese on top"

MY REVIEW
Reviewed Jun. 19, 2013

"so, so. a little on the thin side."

MY REVIEW
Reviewed Nov. 15, 2009

"I love zucchini!... but apparently not pureed with curry and cayenne pepper."

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