Zucchini Soup with Curry Spices

Zucchini is simmered with curry spices for a nicely aromatic and light Indian-inspired soup.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 94 Calories

Ingredients

• 1 tablespoon butter
• 1 teaspoon ground cumin
• 1 cup vegetable stock
• sea salt to taste
• 1 teaspoon ground coriander
• freshly ground black pepper to taste
• 4 cinnamon sticks
• 1 large onion, finely chopped
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon mustard seeds
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground cardamom
• 1.5 pounds zucchini, sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.