Curried Zucchini Soup
Curried Zucchini Soup Recipe - Rich and Satisfying Meal
Introduction
Curried Zucchini Soup is a flavorful and creamy soup that is perfect for any time of the year. The combination of zucchini, curry powder, and cream creates a delicious and comforting dish that is sure to please your taste buds.
History
Curried Zucchini Soup has its origins in Indian cuisine, where curry powder is a common spice blend used in many dishes. The addition of zucchini to the soup adds a fresh and light flavor that complements the warm and aromatic spices in the curry powder.
Ingredients
- 1 onion
- 30 g of butter
- 2 tsp of curry powder
- 1 clove of garlic
- 500 g of zucchini
- 1 tbsp of lemon juice
- salt and pepper
- 2.5 cups of chicken stock
- 0.67 cups of cream
How to prepare
- Coarsely chop the onion.
- Melt the butter in a pan, then add the onion, curry powder, and crushed garlic.
- Cook and stir for a few minutes, or until the onion becomes transparent.
- Place the mixture in a blender or food processor along with the roughly chopped zucchini, lemon juice, and half of the stock.
- Blend or process until the vegetables are finely chopped.
- Stir in the remaining stock and cream, then cover and refrigerate for several hours.
- Push the mixture through a fine strainer, discarding the vegetable pulp.
- Season with salt and pepper, then refrigerate again before serving.
Variations
- Add a dollop of Greek yogurt or sour cream on top of the soup for a creamy and tangy finish.
- Garnish the soup with fresh herbs such as cilantro or parsley for a pop of color and flavor.
Cooking Tips & Tricks
Be sure to blend the soup mixture until the vegetables are finely chopped to ensure a smooth and creamy texture.
- Refrigerating the soup for several hours allows the flavors to meld together and develop a more intense taste.
- Season the soup with salt and pepper to taste before serving to enhance the flavors of the dish.
Serving Suggestions
Serve the Curried Zucchini Soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.
Cooking Techniques
Blending the soup mixture until smooth and straining it through a fine sieve creates a velvety and luxurious texture.
Ingredient Substitutions
You can use vegetable stock instead of chicken stock for a vegetarian version of this soup.
- Substitute coconut milk for the cream for a dairy-free and vegan option.
Make Ahead Tips
This soup can be made ahead of time and refrigerated for up to 3 days. Simply reheat before serving.
Presentation Ideas
Serve the Curried Zucchini Soup in individual bowls garnished with a drizzle of cream and a sprinkle of curry powder for an elegant presentation.
Pairing Recommendations
Pair this soup with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer like a pilsner.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
12g per serving
Fats
15g per serving
Proteins
5g per serving
Vitamins and minerals
This soup is rich in vitamins A and C, as well as potassium and magnesium from the zucchini.
Alergens
This recipe contains dairy (cream) and may not be suitable for those with lactose intolerance or dairy allergies.
Summary
This soup is a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a nutritious and satisfying dish that can be enjoyed as a light meal or appetizer.
Summary
Curried Zucchini Soup is a delicious and nutritious dish that is easy to make and perfect for any occasion. With its creamy texture and aromatic flavors, this soup is sure to become a favorite in your recipe collection. Enjoy!
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Curried Zucchini Soup. It was during my trip to India many years ago. I had always been fascinated by the rich and vibrant flavors of Indian cuisine, and I was eager to learn as much as I could during my visit.
One day, I found myself wandering through a bustling market in Delhi, surrounded by the sights and sounds of the city. As I browsed through the various stalls selling spices, vegetables, and other ingredients, I came across a small, unassuming stand run by an elderly woman. She was wearing a colorful sari and had a warm smile on her face as she stirred a large pot of fragrant soup.
Intrigued, I approached her and struck up a conversation. She told me that she was making Curried Zucchini Soup, a traditional Indian dish that was both delicious and nutritious. She explained that the soup was made with fresh zucchini, onions, garlic, ginger, and a blend of aromatic spices like curry powder, cumin, and coriander.
I watched as she added each ingredient to the pot, stirring and simmering it until the flavors melded together beautifully. The aroma that wafted from the pot was intoxicating, and I couldn't wait to try a bowl of the soup myself.
After a few more minutes of cooking, the soup was ready. The woman ladled a generous portion into a bowl and handed it to me, along with a piece of warm naan bread. I took a sip of the soup and was immediately blown away by the complex blend of flavors – the zucchini was tender and sweet, the spices were bold and aromatic, and the overall dish was incredibly comforting.
I thanked the woman profusely for sharing her recipe with me and asked if she would be willing to teach me how to make it myself. She agreed, and we spent the rest of the afternoon in her small kitchen, chopping, stirring, and simmering until we had a steaming pot of Curried Zucchini Soup ready to enjoy.
As I sat down to savor my first taste of the soup, I felt a deep sense of gratitude for the kind woman who had shared her recipe with me. I knew that this dish would become a staple in my own kitchen, a reminder of the wonderful memories I had made during my time in India.
Over the years, I have continued to make Curried Zucchini Soup for my family and friends, adapting the recipe slightly to suit my own tastes. I have shared the recipe with countless people, passing on the knowledge and love that was given to me by that kind woman in Delhi.
Every time I make this soup, I am transported back to that bustling market, surrounded by the sights and sounds of India. I am reminded of the power of food to bring people together, to create memories and share stories. And I am grateful for the gift of this recipe, which has become a cherished part of my culinary repertoire.
As I sit here now, stirring a pot of Curried Zucchini Soup on the stove, I can't help but smile as I think back on that fateful day in Delhi. It was a moment that changed my life, that opened my eyes to the beauty and richness of Indian cuisine. And for that, I will always be grateful.