Zucchini Soup with Curry Spices recipe
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Ingredients
- 1 ½ pounds zucchini, sliced 1 tablespoon butter 1 large onion, finely chopped 1 (1 inch) piece fresh ginger, grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon mustard seeds ½ teaspoon ground cinnamon ½ teaspoon ground turmeric ¼ teaspoon ground cardamom ¼ teaspoon cayenne pepper sea salt to taste freshly ground black pepper to taste 1 cup vegetable stock ¼ cup chopped fresh cilantro 4 cinnamon sticks
Nutrition Info
- 93.6 caloriescarbohydrate: 14 gcholesterol: 7.6 mgfat: 3.9 gfiber: 4.7 gprotein: 3.4 gsaturatedFat: 2 gservingSize: -sodium: 237 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Soup with Curry Spices
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
Heat butter in a saucepan over medium heat, cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
Mix zucchini into onion mixture, cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture, stir well. Simmer until vegetables are tender, 8 to 10 minutes.
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.
Pour soup into 4 serving bowls, garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.