Zucchini Soup with Curry Spices

Zucchini Soup with Curry Spices
  • 1 1/2 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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 cup vegetable stock
  • 1/4 cup chopped fresh cilantro
  • 4 cinnamon sticks (optional)


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
  2. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  3. Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  4. Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  5. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  6. Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

04/06/2018
Zucchini Soup with Curry Spices, recipe PT15M PT1H 5 455 calories

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