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Zucchini Soup with Curry Spices
Zucchini Soup with Curry Spices
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Curry-spiced zucchini soup: fragrant and flavorful Indian twist.
Ingredients:
  • 1.5 pounds zucchini, sliced
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 1 (1 inch) piece fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground cardamom
  • 0.25 teaspoon cayenne pepper
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 cup vegetable stock
  • 0.25 cup chopped fresh cilantro
  • 4 cinnamon sticks
Instructions:
  • In a saucepan with a steamer insert, pour water just below the bottom of the steamer and bring to a boil. Add zucchini, cover, and steam for 5 to 6 minutes until slightly tender.
  • In a saucepan over medium heat, sauté onions in melted butter until tender and translucent, about 5-10 minutes.
  • Combine grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Toss the spice mixture with onions until evenly coated.
  • Fold zucchini into onion mixture and sauté until warmed, about 2 to 3 minutes. Add vegetable stock and stir thoroughly. Let simmer until veggies are soft, approximately 8 to 10 minutes.
  • Transfer the zucchini mixture into a blender, filling it only halfway. Secure the lid and pulse a few times before blending until smooth in batches.
  • Ladle soup into 4 serving bowls and top each with a sprinkle of 1 tablespoon of fresh cilantro and a fragrant cinnamon stick.

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