Curried Zucchini Soup Recipe

3.5 5 6
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Curried Zucchini Soup Recipe

Read Reviews
3.5 5 6
Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + cooling

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

Directions

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 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 765mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 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
  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

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Reviews forCurried Zucchini Soup

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rstwatson User ID: 4022047 73868
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
becky66 User ID: 1915904 40436
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
scottishsnowflake User ID: 7378009 19985
Reviewed Aug. 20, 2013

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

MY REVIEW
ferndale52 User ID: 4154455 16628
Reviewed Jun. 19, 2013

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

MY REVIEW
C0c0nut User ID: 4481536 14002
Reviewed Nov. 15, 2009

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

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