Zucchini Curry Soup

4 servings

60 minutes

Zucchini curry soup is a delicate, aromatic dish filled with vibrant Eastern notes. Its roots trace back to European cuisine, where light vegetable soups are valued for their simplicity and exquisite taste. Rich and velvety, it unfolds with the softness of zucchini and potatoes, while the spiciness of curry adds warm, slightly tangy tones. A light garlic accent and the tenderness of onion balance the flavor. Ideal as a light lunch or dinner, it pairs well with crispy bread. The soup can be served fresh or frozen for later enjoyment. It's a great solution for those who appreciate harmony of flavors and aromas.

Energy value per serving

• Calories: 118
• Proteins: 4.1g
• Fats: 5.7g
• Carbohydrates: 14.6g

Ingredients

• Zucchini: 700 g
• Potato: 1 pc
• Olive oil: 1 tbsp
• Onion: 1 pc
• Garlic: 2 clove
• Curry: 2 tsp
• Coarse salt: 1 tbsp

Cooking steps

1. Heat olive oil in a large saucepan over medium heat. Add onion and a tablespoon of salt; sauté for 4-5 minutes, stirring occasionally, until softened. Add garlic and sprinkle in curry powder, cooking for 1 minute, stirring constantly, until fragrant.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Onion: 1 piece
   • Coarse salt: 1 tablespoon
   • Garlic: 2 cloves
   • Curry: 2 teaspoons

2. Add zucchini, potatoes, and 4 cups of water. Bring to a boil, reduce heat, and cook for 10-15 minutes until the vegetables are soft.

   Required ingredients:

   • Zucchini: 700 g
   • Potato: 1 piece

3. Blend the contents of the saucepan in portions; serve immediately, or let cool and freeze in a tightly sealed container.