Curried zucchini soup

This soup is very easy to make, and delicious either hot or at room temperature.  I like this when I’m looking for something low in calories and satisfying.  You can also make it richer by adding a bit of cream, half and half, or Greek yogurt.  Parmesan cheese is a nice garnish, too.  It also freezes well, so you can make a big pot of soup and freeze leftovers in single-serving containers that you can grab for an easy lunch.

Curried zucchini soup

Makes six cups of soup

One medium size onion

One tablespoon olive oil

Six zucchinis, sliced into rounds

Three cups of chicken or vegetable stock

One tablespoon curry powder, or to taste

Salt and pepper, to taste

1 cup half and half (optional)

Garnish:  Parmesan cheese or Greek yogurt (optional)



Chop the onion and saute it in the olive oil.

When the onion is soft, add the stock and the zucchini.  The stock should just barely cover the zucchini.  If you have too much stock, the soup will be too thin.  If you don’t have enough, add a bit of water.

Bring the soup to a boil and reduce the heat.  Let the soup simmer about 10 minutes until the zucchini are just tender.

Puree the soup until it is smooth.  The easiest way to do this is with an immersion blender.  Add curry, salt and pepper, and half and half if using.  Adjust seasonings.

Serve hot or at room temperature.  Garnish with grated parmesan cheese or Greek yogurt.