Creamy curry zucchini soup
This delicious zucchini soup is a tasty way to add vegetables to weekday meals. Vegetables contain fiber, nutrients and anti-inflammatory ingredients – all good for your gut health!
Creamy curry zucchini soup
This delicious zucchini soup is a tasty way to add vegetables to weekday meals.
As a real bonus, it will help hit the recommended 30 plants per week (remember, herbs and spices are plants, so please feel free to add extra!).
The recipe is from my French mother-in-law, and I love her cooking!
This soup freezes well, so make a big batch if you can and you have a meal for busy days ahead. The extra good news: it honestly takes about 30 minutes to make.
Why it’s good for gut health
This zucchini vegetable soup is good for gut health, as well as being delicious! It contains fiber which feeds the good bacteria in your gut.
See link below for more on the healthful benefits of the humble zucchini!
Zucchini soup ingredients
1 yellow onion, coarsely chopped
3 cloves garlic, peeled
3 small or 2 large zucchinis, coarsely chopped
3 small or 2 large potatoes, peeled and coarsely chopped
2 stock cubes
5 dl water (the zucchini gives off water so no need to cover the veg completely)
2 heaped teaspoons oregano
1 tablespoon yellow curry powder (Norwegian: Karri)
2 dl cream, dairy or plant-based
Salt, pepper to season
Method for making zucchini soup
- Sauté onion and garlic in oil
- Add potato, zucchini, oregano, stock and water
- Bring to a boil and let simmer for 20 minutes
- Blend soup into a pure with a handheld blender or stand mixer
- Add cream and curry powder at the end; start with 1/2 tbsp curry powder and add to taste
- Season with salt and pepper
- Serve with bread and grated parmesan
PS for a heartier soup, add:
- The end piece of a parmesan cheese while you cook it OR
- 1-2 tablespoons nutritional yeast
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