Spicy Curried Zucchini Soup

world.food's picture

Jan. 10, 2012


Olive oil 2 Tablespoon
Onion 1 Large , chopped
Garlic 2 Clove (10 gm) , chopped
Apple 1 , chopped
Cayenne powder 1/2 Teaspoon
Water/Vegetable stock 2 Cup (32 tbs)
Cooked basmati rice/Brown rice 1 Cup (16 tbs)
Zucchini 4 Small (Or Medium Sized)
Milk/Soy milk 1 Quart
Salt To Taste
Pepper To Taste
Pumpkin seeds 1 Teaspoon (For Garnish)
Curry powder 2 Teaspoon



1.Put kettle on heat, add oil and saute the onion, garlic and apple till soft

2. Now add the curry and cayenne, saute till they release the fragrance

3.Add water and bring soup to a boil,and pour the rice and add the zucchini.

4.Simmer for 10 minutes, or till zucchini can be pierced with a knife

5 In a blender, pour the soup and blitz. Once done, pour back into kettle and add milk.

6.Gentle simmer and cook for all flavors to blend. Avoid boiling as milk will curdle

7.Season to taste. Potatoes can be added in place of rice,and other vegetables in place of zucchini


8.Garnish with pumpkin seeds and serve

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 243Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 143 mg5.96%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3 g12%

Sugars 14 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet