Puréed Zucchini Soup With Curry
Updated July 15, 2015
Andrew Scrivani for The New York Times
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
¼ cup basmati rice
Salt to taste
Freshly ground pepper (I like a lot of it in this soup)
Pinch of cayenne
2 tablespoons fresh lemon juice
FOR GARNISH
2 tablespoons chopped chives
1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
Garlic croutons (optional)
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 7 milligrams cholesterol; 177 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 1027 milligrams sodium; 9 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Step 2
Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Advance preparation: This will keep for a couple of days in the refrigerator but tastes best on the day it's made. It can also be frozen.
Private Notes
Comments
I like zucchini soup, and make a pretty similar version, except with no rice: I discovered that putting the soup in my high speed blender makes it very creamy. And I add some raw spinach to the blender, to make the soup a vibrant green. With the addition of some fresh basil, this is really wonderful. Another way of giving body to soups without adding carbs is to add some avocado to the mix.
This is a comforting soup. No need for rice (in my opinion). I use vegetable broth and two pinches of cayenne. For a recent dinner party, I thinly sliced zucchini, tossed in a little sea salt and olive oil, and broiled until brown, flipped, repeat. The toasty flavor comes through and the crunch adds a nice texture. But when it's just me and the hubs, I usually just serve it in cappuccino mugs to drink it.
Zucchini soup is never thrilling, but this one is actually pretty good. Used Penzey's hot curry powder, and that helped.
Followed the recipe. Peeled the big, tough zucchini that I was looking for a way to use. Left a couple of small ones with skin on. .Put it through the blender. No need to strain. Served it warm. Served it cold. All terrific!
I had to jerry rig this a bit. My homemade chicken stock didn't have a lot of earthy grounding - lots of fragrant veggies in the stock made it light and perfumy. I didn't have basmati, so I used jasmin rice. I only had lime, so I used 1/2 lime instead of 2 Tbspns Lemon juice, and an additional 1/2 tsp cayenne once cooked. Finally I added a tablespoon of labneh at serving instead of the marinated zucchini slices. Ultimately: complex, delicate, and delicious.
Very easy and delicious recipe that made use of several overgrown zucchini from my garden. I added some cumin and turmeric with a little extra salt to round out the flavor. The rice does a nice job thickening the soup making it even more satisfying. Will make again.