Zucchini Soup with Curry Spices

Name: Zucchini Soup with Curry Spices
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings freshly ground black pepper to taste; 1 Tbsp butter; 0 teaspoons cayenne pepper; 4 cinnamon sticks (optional); 59 milliliters chopped fresh cilantro; 1 inch fresh ginger, grated; 0 teaspoons ground cardamom; 1 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoons ground turmeric; 1 teaspoon mustard seeds; 1 large onion, finely chopped; 4 servings sea salt to taste; 237 milliliters vegetable stock; 680 grams zucchini, sliced

The recipe Zucchini Soup with Curry Spices is ready in approximately 40 minutes and is definitely an outstanding gluten free, primal, and vegetarian option for lovers of Indian food. This recipe serves 4. One serving contains 87 calories, 3g of protein, and 4g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. 6 people found this recipe to be tasty and satisfying. Only a few people really liked this soup. Head to the store and pick up onion, cilantro, ground cinnamon, and a few other things to make it today.

Instructions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.

Ingredients you will need

Zucchini

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

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl.

Ingredients you will need

Ground Cinnamon

Cayenne Pepper

Mustard Seeds

Black Pepper

Coriander

Cardamom

Sea Salt

Turmeric

Ginger

Cumin

Equipment you will use

Bowl

Mix spice mixture into onions until coated.

Ingredients you will need

Onion

Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes.

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Zucchini

Onion

Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.

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Vegetable Stock

Vegetable

Zucchini

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.

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Zucchini

Equipment you will use

Blender

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

Ingredients you will need

Cinnamon Stick

Cilantro

Soup

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Blender

Ingredients

Servings:

4servings

freshly ground black pepper to taste 1Tbsp

butter 0teaspoons

cayenne pepper 4

cinnamon sticks (optional)59milliliters

chopped fresh cilantro 1inch

fresh ginger, grated 0teaspoons

ground cardamom 1teaspoons

ground cinnamon 1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoons

ground turmeric 1teaspoon

mustard seeds 1large

onion, finely chopped 4servings

sea salt to taste 237milliliters

vegetable stock 680grams

zucchini, sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.