Ingredients

  • 1 tbsp olive oil, extra virgin
  • 1 onion, small, chopped
  • 2 cloves garlic, minced
  • 2 lbs zucchini, diced (about 7 C diced)
  • 2 tsp curry powder
  • 6 C vegetable broth
  • 1/4 C rice
  • salt, to taste
  • pepper, freshly ground
  • pinch cayenne
  • 2 tbsp lemon juice, fresh
  • 2 tbsp chives, chopped
  • 1 small zucchini, sliced paper-thin, tossed with salt and lemon juice, marinated for 15 minutes or longer
  • garlic croutons, optional
image of Zucchini Soup with Curry

Instructions

  1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
  2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
  3. This will keep for a couple of days in the refrigerator but tastes best on the day it’s made. It can also be frozen.