Feeds:
Comments

Posts Tagged ‘zucchini’

Curried-Cumined Zucchini Soup

Curried-Cumined Zucchini Soup

Our winter is too long and too white. There, I said it! To break all this whiteness, I made a warm green soup.

you’ll need:

  • 2 Tbs fat (butter, ghee, coconut oil, tallow);
  • 1 tsp cumin seeds;
  • 1 onion, coarsely chopped;
  • 3 garlic cloves, coarsely chopped;
  • 1 tsp curry powder (if you like less spicy, use 1/2 tsp curry and 1/2 tsp turmeric);
  • 3-4 zucchini, coarsely sliced (I also used one Dudhi, an Indian type of long zucchini);
  • 3-4 cups liquids (bone broth, chicken broth, vegetable broth, water). Use less liquid (3 cups) for a thicker consistency;
  • salt and pepper;
  • lemon;

* optional: garnish (cilantro, parsley, sour cream)

ingredients assembly. not in the photo: lemon, broth, parsley, salt n' pepper

ingredients assembly. not in the photo: lemon, broth, parsley, salt n’ pepper

how-to:

  1. Melt fat in a large saucepan over medium heat. Add cumin seeds and allow them to heat just until they let out their wonderful aroma. They will start to splutter. Don’t allow them to burn or blacken.

    sizzling cumin opening it's fragrance

    sizzling cumin opening it’s fragrance

  2. Add the onion and garlic and saute for about 4 minutes until they start to soften.

    zuc·chi·ni. noun, plural zuc·chi·nis

    zuc·chi·ni. noun, plural zuc·chi·nis

  3. Add liquid, zucchini, curry powder and salt (add more salt if using only water as your liquid). Bring soup to a boil, reduce heat, cover and cook gently for 30 minutes, until veggies are tender.
  4. Allow soup to cool, and blend (I use an immersion stick) until just smooth.
  5. Before serving, reheat soup. Taste and adjust seasoning, if needed. Ladle into bowls, squeeze some lemon, and add some garnish.

Read Full Post »