Best: Curried Zucchini Soup Recipe - Cooking Index
Best: Curried Zucchini Soup Recipe - Cooking Index
| 1 tablespoon | Vegetable oil | |
| 5 cups | Zucchini - chopped [=1 1/2lb] | |
| 2 | Onions - chopped | |
| 1 | Celery stalk - diced | |
| 1 | Garlic clove - minced | |
| 2 teaspoons | Curry powder | |
| 3/4 teaspoon | Salt [approx] | |
| 1/2 teaspoon | Cinnamon | |
| 1/4 teaspoon | Pepper [approx] | |
| 1 teaspoon | Packed brown sugar | |
| 6 cups | Vegetable stock - or water |
In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
Source:
Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
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