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You can never have too many zucchini. Every summer we eagerly await the garden to runneth over with zucchini. It’s a versatile vegetable and can be used in breads, stews, parmesan and soup.
Lunch is frequently soup at our house. Curried zucchini soup is creamy and delicious with an added warmth from the curry spices. We enjoy it year round – in the summer from zucchini from our garden and the rest of the year from the local market produce section.
You can jazz it up with a dollop of plain yogurt or sour cream and eat it by itself or pair it with a side salad or sandwich and serve it for dinner.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Zucchini
- Onion
- Garlic cloves
- Unsalted chicken broth
- Curry powder
- Turmeric
- Salt
- Black pepper
- Dehydrated potato flakes
- Fat free half & half or your favorite dairy product or substitue
- Olive oil
Making the Soup
- Rinse off the zucchini and cut it into chunks. Place the cut zucchini into a microwave safe casserole and microwave until it is cooked. You will need to work in batches. Repeat until all the zucchini chunks are cooked.
- While the zucchini is in the microwave, chop the onion and finely dice the garlic cloves.
- Saute the onions in olive oil until they are translucent and tender. Add the curry powder, turmeric and garlic and briefly saute until it becomes aromatic.
- Immediately add the chicken broth to the pot along with salt and black pepper to taste. Stir and let it cook on low.
- Transfer the cooked zucchini to a food processor.
- Run the food processor until the zucchini is pureed. You may need to work in several batches.
- Add the pureed zucchini to the soup base and stir it until it’s completely incorporated. Bring the soup to a boil and then lower the heat and let it briefly simmer.
- Taste the soup and add more salt and curry powder if you think it is needed.
- Stir in the dehydrated potato flakes until they are well incorporated and simmer a few more minutes.
- Remove the soup from the cook top and use a hand held immersion blender and run it through the soup to puree the chopped onion.
- Stir in the dairy and return to the heat if necessary.
- Ladle up a bowlful of the curried zucchini soup and enjoy.
- Refrigerate leftovers.
Serving Ideas
- The soup can be garnish with a dollop of fat free plain yogurt or light sour cream and fresh chives if you have them.
- A bowlful of soup with a few crackers and some fruit makes a nice lunch.
- You can serve the soup for dinner with a dinner roll and side salad or a sandwich.
- A small cup of the soup is a nice starter to an Indian themed dinner.
WW 1 pt per serving
Servings: 6 servings
Calories: 73.1kcal
Equipment
- Cutting board
- Chef knife
- food processor
- hand held immersion blender
Ingredients
- 2 lb zucchini
- 1 medium onion
- 2 clovers garlic
- ⅜ c dehydrated potato flakes, Hungry Jacks
- ¼ c fat free Half & Half
- 1 tsp salt
- 1 dash black pepper
- ¼ tsp tumeric powder
- 1½ tsp curry powder, Penseys sweet curry powder
- 2 tsp olive oil
Instructions
- Rinse off and dry the zucchini. Cut it into cubes and place them in a microwave save casserole. Microwave the zucchini on high for 5-6 min until it is cooked. You will need to cook the zucchini in batches so repeat this step until all the zucchini is cooked. Set the zucchini aside.
- While the zucchini is cooking, chop the onion and finely dice the garlic cloves.
- Heat the olive oil in a dutch oven or soup pot. Saute the onions in the olive oil until they are translucent and tender. Add the tumeric, curry powder and finely diced garlic and saute until the garlic and spices are aromatic. Immediately add the chicken broth to the pot and stir.
- Cook the soup base on low heat.
- Transfer the cooked zucchini to the food processor and run it until the zucchini is pureed.
- Add the pureed zucchini to the soup base and stir it until it is completely incorporated into the soup base. Add the salt and black pepper. Stir and taste. Add more salt and curry powder at this point if you think it is needed.
- Bring the soup to a boil and them lower the heat and let it simmer 5-10 min.
- Add the dehydrated potato flakes to the soup and stir until they are completely mixed in.
- Remove the soup from the heat. Use a hand held immersion blender to puree the onions in the soup. Return the soup to the cook top and reheat if necessary.
- Add in the fat free half & half and stir to incorporate it. You can substitute your favorite dairy or non-dairy product for the fat free half & half. If the addition of the dairy cooled off the soup too much, reheat it briefly.
- Ladle up a bowl of the curried zucchini soup and enjoy. You can garnish it with plain non-fat yogurt or light sour cream if you wish.
- Refrigerate leftovers.
Notes
The nutritional info is for a plain bowl of soup. Add extra points if you use light sour cream for garnish.
Nutrition
Serving: 1serving | Calories: 73.1kcal | Carbohydrates: 11.9g | Protein: 3g | Fat: 2.1g | Saturated Fat: 0.3g | Sodium: 412mg | Fiber: 2.3g | Sugar: 5.5g
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