Zucchini soup with curry

Hello the greedy

It's back in the kitchen to enjoy a delicious zucchini curry soup

This soup can be eaten both hot and cold; I tested both versions and it was excellent!

Preparation: 20 minutes 

Cooking time: 30 minutes

Serves 4

800g garden or organic zucchini

1 onion

3 cloves garlic

Curry to your liking

A little organic basil

Olive oil

Salt, pepper

Water or vegetable broth


Zucchini soup with turmeric



Step 1

Wash zucchini

Cut into cubes of the same size about 2 cm 


Step 2

Peel onion and garlic cloves

Finely chop the onion and chop the garlic


Step 3

In a large pot or saucepan, heat olive oil

Add garlic and onion, sauté without colouring (sweat); add a pinch of salt


Step 4

Add the cubed zucchini and fry a few minutes, still without colouring 

Pour water or broth up to height


Step 5

Simmer for about 20 minutes the soup, then mix it in a plunging mixer if you have one

Otherwise, a blender can do the trick very well


Step 6

Put 5 minutes back on the heat to warm it, add turmeric, check if the seasoning is right for you 

Serve zucchini soup in bowls with a few small re-fried croutons with a little butter or thin slices of toasted bread in the oven or toaster

Food/wine pairing

To accompany this zucchini soup, I recommend a white Vacqueyras from the Rhone Valley or a Gaillac rosé from the South West

If you liked this zucchini curry soup. Don't hesitate to leave me a note before you leave


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