CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth. (Note 1 for blender)
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
CREAMY CURRY ZUCCHINI SOUP
Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.
Provided by Chef Dudo
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onions, leak and curry in the oil, about 3 minutes.
- In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
- Add onionmix and cook another 5 minutes.
- Puree the soup either by hand or in a blender.
- Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
- Add salt to taste.
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
CURRIED ZUCCHINI SOUP
Provided by Food Network
Categories appetizer
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
CURRIED ZUCCHINI SOUP
Delicious soup with simple ingredients. Easy to make.
Provided by NADO2003
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g
CREAMY CURRIED ZUCCHINI SOUP
This is a creamy zucchini soup, and the main ingredients in this soup are: zucchini, heavy whipping cream, canned chicken broth, and curry powder. Other spices added are: salt, white pepper, and garlic powder.
Provided by Cindi Bauer
Categories Onions
Time 49m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup kettle, (or Dutch oven) over medium heat, add the vegetable oil.
- After the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
- Then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
- Pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
- After the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
- Turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
- Add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
- Finish pureeing broth and zucchini in small batches in blender.
- Once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
- Simmer soup over low heat, til it's heated through, but do not let it come to a boil.
Nutrition Facts : Calories 278.4, Fat 23.7, SaturatedFat 11.5, Cholesterol 62.1, Sodium 706.6, Carbohydrate 11.8, Fiber 2.9, Sugar 5, Protein 7.1
CREAMY ZUCCHINI SOUP
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
PURéED ZUCCHINI SOUP WITH CURRY
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams
CURRIED ZUCCHINI SOUP
This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking.
Provided by Lalaloula
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a big cast-iron pot.
- Add curry powder and garlic. Saute until fragrant, but not too brown.
- Add vegetables and sautee for 2 minutes.
- Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
- Season with chili powder and salt and pepper.
- Using a hand-held blender puree to your liking adding more broth if you find it too thick.
- Serve with a nice crusty loaf of bread or any other item of your choice. ;).
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