Zucchini Curry Soup

  • Yield: 4 servings


1medium onion
2tablespoons olive oil
1tablespoon curry
4medium zucchinis
1large potato
6cups broth(vegetable or chicken)
1/2teaspoon salt


Sauté onions in 1 cup of water for 7 -10 minutes; when translucent add 2 spoons olive oil and sauté for another 3 minutes.

Meanwhile cut up zucchinis in ½ inch slices and quarter the potato.

Add spoon of curry to onions and stir quickly.

Then add zucchinis and potato.

Cover everything with 6 cups of broth. Bring to boil and cook for 25 minutes on moderate heat. Let it cool for 5 minutes and process in the blender until smooth. While mixing in the blender add ½ spoon salt. Serve hot, warm or even cold. Enjoy!