Curried Zucchini Soup With Apple Garnish Recipes

CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
• Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
• In batches, purée the 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 the toasted almonds.

CURRIED APPLE AND ZUCCHINI SOUP

Steps:

• Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
• Sprinkle in curry powder and salt and cook, stirring for one minute.
• Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
• Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
• Heat the soup again over low, stirring in the milk. Serve hot.

CURRIED ZUCCHINI SOUP

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.

CURRIED ZUCCHINI SOUP

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.

CURRIED ZUCCHINI SOUP WITH APPLE GARNISH

Steps:

• Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
• Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
• Puree the soup in a blender or food processor. Refrigerate.
• When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.