fruit Curried Zucchini Soup (hot or cold)
Recipe Type: Soups
Cuisine: indian
Author:
Prep time:
Total time:
Ingredients
- pounds zucchini, thinly sliced
- 4 tablespoons minced shallots or small onions
- 1 to 1 1/2 teaspoons salt
- 2 teaspoons curry powder
- 1 cup soymilk
- 3 1/2 cups veggie chiken flavored stock or veggie stock
Instructions
- In large saucepan, saute zucchini and shallots in small amount of cooking oil, until soft and transparent. Cover tightly and simmer on low for 10 minutes (do not allow to brown).
- Add salt, curry powder, soy milk, and stock. Bring to a boil and simmer for 15 minutes until zucchini is tender. In small batches, process in blender until there are no more detectable chunks (or until it reaches your desired consistency).
- Very refreshing as a cold soup on a hot summer’s day, but also very satisfying as a hot soup when that winter chill hits. Great to make in large quantities, because it freezes very well.
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