One of the nice things that has come out of the pandemic is that I’ve been enjoying monthly video calls with my cousins. Since they also enjoy cooking (and eating!) we share a lot of recipes, recently they shared this tasty and simple, zucchini soup recipe.
It’s not only delicious, but nutritious – my husband even enjoyed the soup!
2 large zucchinis, cut into cubes
1 onion, coarsely chopped
1 – 2 garlic cloves, sliced (optional)
1-2 serrano or jalapeno chillies, chopped
1 32-ounce vegetable or chicken stock
1 -2 teaspoons curry powder (or garam masala)
1 tablespoon olive oil
Salt, to taste
1 tablespoon lemon juice (optional)
Heat oil in a saucepan, add the onions and chillies- fry until the onions are translucent.
Add the zucchini cubes and salt; fry for approximately 3-4 minutes.
Add the stock, cover, and cook on medium heat for 8-10 minutes until the zucchini is soft.
Turn off the heat and blend using an immersion blender (or regular blender), until you have a thick and creamy consistency
Turn the heat back on and add the curry powder or garam masala, and bring it back to a boil.
Add lemon juice if desired. Garnish with cream or yogurt.