Zucchini Soup with Curry Spices

admin 26/04/20 Recipes


4 servings

Prep Time


Cook Time



1 1/2 pounds: zucchini, sliced

1 tablespoon: butter

1 large: onion, finely chopped

1 (1 inch) piece: fresh ginger, grated

1 teaspoon: ground cumin

1 teaspoon: ground coriander

1 teaspoon: mustard seeds

1/2 teaspoon: ground cinnamon

1/2 teaspoon: ground turmeric

1/4 teaspoon: ground cardamom

1/4 teaspoon: cayenne pepper

: sea salt to taste

: freshly ground black pepper to taste

1 cup: vegetable stock

1/4 cup: chopped fresh cilantro

4: cinnamon sticks


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.

Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.

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.

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.

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.

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


Calories: 94 kcal

Carbohydrates: 14 g

Cholesterol: 8 mg

Fat: 3.9 g

Fiber: 4.7 g

Protein: 3.4 g

Sodium: 237 mg

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