cold zucchini soup curry

Therefore, foods that warm us up can help fight off a cold. Fat 13 g. Sodium 219.0 mg. Carbohydrates 20 g. Protein 7 g. Phosphorus 144 mg. Potassium 608 mg. 74 calories; protein 1.8g 4% DV; carbohydrates 6.3g 2% DV; fat 5.2g 8% DV; cholesterol 0.5mg; sodium 536.9mg 22% DV. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth. ... while cooking. 2 pounds small zucchini washed, trimmed but not peeled, and chopped Healthy, dairy, and sugar free too! Thanks for this, will be trying it very soon! Delicious soup with simple ingredients. I also skipped the salt and used veg broth instead. It is indeed true that colds have to do with a cold weather. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Stir in zucchini, and cook until tender. Chilled Minted Zucchini Soup. Add onion and sauté until softened, 6 to 8 minutes. Add comma separated list of ingredients to exclude from recipe. Thicken the soup over a strong heat stirring constantly with a whisk. Ladle into chilled bowls, … Leeks are a bit special and require a little rinsing. Add stock and bring to a simmer, then simmer 20 minutes covered. You can read about how to cut and clean them. All you need is zucchini, olive oil, onions, garlic and stock (use vegetable stock if you want to make this soup vegetarian). Heat the oil in a large pot. They do look intimidating and the checker at the grocery store may have to ask you what they are, but they are worth it. I think since its so hot outside I wanted something that would taste good as a cold soup rather than a hot one. I added two tablespoons of curry powder for the extra kick. Wow this looks delish! zucchini, sliced (1 1/2 lb.) … Filed Under: Course, Dairy-Free, Diet Type, Gluten-Free, recipe, Soup, Sugar-Free, Vegetarian, Whole30 Tagged With: curry, soup, vegetarian, whole 30, zucchini. Pour soup into a blender no more than half full. Chilled Curried Zucchini Soup-2 Tbs olive oil-1/2 white onion, chopped-1-1/2 lbs of ripe zucchini, shredded-1 large russet potatoes, peeled and chopped-4 cups chicken broth-1 tsp curry powder-Kosher salt Saute until fragrant, but not too brown. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft. We tend to think of soups as a cold weather meal, but chilled soups have a place in the kitchen, too. for a protien rich vegan version. Allrecipes is part of the Meredith Food Group. 1 . I accept that my given data and my IP address is sent to a server in the USA only for the purpose of spam prevention through the Akismet program.More information on Akismet and GDPR. Add zucchini, curry, thyme, salt, and pepper and mix to coat all ingredients with spices. Points 1. Very forgiving soup … your own Pins on Pinterest While the inspiration for the recipe came from my Mom (as is usually the case, she's such a fantastic cook), I was the one to make the delicious discovery of adding fresh mint to the mix. Add onions and garlic. Heat the olive oil in a saucepan and fry onion until soft. They do look intimidating and the checker at the grocery store may have to ask you what they are, but they are worth it. Amount is based on available nutrient data. Add water and bring to the boil. Add 4 sprigs of mint and the zucchinis then allow to simmer covered for 15 minutes. Add vegetables and sautee for 2 minutes. And your pics are AMAZING, . Add comma separated list of ingredients to include in recipe. I like to freezer in 1-1/2 cup portions to pop out and take for lunch. We like to eat it warm for Friday night dinner and cold for Sabbath lunch, as my kids like to dunk their Directions In a large soup pot over medium-low heat, sauté the leeks in olive oil for about 2-3 minutes. Information is not currently available for this nutrient. Using a food mill, blender or food processor, puree the soup. Season with salt and pepper and leave to cool. Really good warm or cold. Add the salt, zucchini and curry powder. Add the tomatoes and cook for 2 minutes; stirring constantly. Home > Recipes > Soups > Cold Zucchini Soup. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. The garnish always makes the soup … I also used veggie broth and added a bit of yams. Make this soup ahead and store up to 2 days. Sometimes I literally even have dreams about new recipes lol!! Garnish with toasted … You saved Curried Zucchini Soup to your. Jun 17, 2012 - Cook it anywhere with culinary apps by Culinate I’ve previously shared some of my favorite cold soup recipes for summer, but there’s another one to add onto that list. I will use this recipe again for sure. When herbs have stopped cooking, strain and move to a paper towel to remove excess water. Place in a saucepan, cover with cold water and boil 3 to 4 minutes. Remove the mint. Add zucchini and chicken stock. Great stuff! In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Perfect on a cold winter’s night. Simmer, covered, for 30 minutes. So delicious and low fat I absolutely LOVE this soup. And thank you! Aug 25, 2018 - This Pin was discovered by Audrey Royer. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 53 % 8g Lipides. Cover, reduce heat to low, and simmer 20 minutes. And my recipe list grows EVER longer! curry powder Salt 2 medium zucchini, trimmed and cut into 1/8” rounds 3 cups chicken stock If you want this recipe to be completely homemade make your own chicken stock with my recipe here. This 30-minute Thai Red Curry Chicken Zoodle Soup is a fast and easy one pot recipe made with healthy ingredients that the whole family will love! Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Add the cilantro and mix once more. Discover (and save!) Search for: cold zucchini soup. This parve Zucchini Soup can be served warm or cold. Garnish with cilantro instead of parsley to add a little extra kick of flavor. Cold Zucchini Soup with Curry and Mint The favorite — make that only — cold soup in my recipe repertoire, this dish is a summer staple. While the inspiration for the recipe came from my Mom (as is usually the case, she's such a fantastic cook), I was the one to make the delicious discovery of adding fresh mint to the mix. Or blended silken tofu (and vegetable stock of course!) Creamy, curry coconut broth filled with vegetables, lean chicken breast, and zucchini noodles in place of ramen noodles for a great, low-carb option. Be sure to vent the lid since the soup will be hot. Other than that, it will be in my backpocket when I am in a pinch! If preferred soup can also be served warm. Percent Daily Values are based on a 2,000 calorie diet. Easy to make. Crock-pot Chicken Tortilla Soup Cold Zucchini Soup with Curry. In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant. your own Pins on Pinterest READY IN: 30mins. Melt butter in a large soup pot. Reduce heat, cover and simmer until vegetables are very soft, about 15 minutes. Author Notes. I'm Hayley the author, recipe developer, and taste tester for this blog. 1- In large saucepan, heat oil over medium heat; fry onion, ginger, thyme, curry paste, salt and pepper until softened, about 3 minutes. Curry and thyme pack a punch with the mild flavor of zucchini and leeks. The food they give there is Congee and white rice, nothing really good for helping you get well. Removed from heat and let soup cool slightly. This soup is absolutely delicious! https://www.thespruceeats.com/cold-zucchini-soup-recipe-2215985 While you can use a yellow onion I would definitely urge you to try leeks if you haven’t before. Jun 4, 2020 - This Pin was discovered by Sally Richards. Learn how your comment data is processed. CHILLED CURRIED ZUCCHINI SOUP WITH APPLE GARNISH – serves 4 – adapted from Pierre Franey. Chilled soup is a refreshing lunch. Bring to a boil. I swapped out leeks for onions because there mild flavor doesn’t overwhelm the rest of the dish. Cover tightly and simmer on low for 10 minutes (do not allow to brown). 1. Summer squash is abundant right now in supermarkets and farm stands. Preparation Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. And I can only eat roast zucchini so many times before I am just sick of it. It only took a minute to blend it and there was no mess. Then add coconut milk to mixture and blend until combined. (Or use a food processor or blender in batches.). This site uses Akismet to reduce spam. My soup is made with zucchini, as the title says, and I made it for my hubby, when he was in hospital. Add ginger and curry powder and sauté another 1 minute. All you have to do is let it defrost in the fridge or use the microwave to speed it along. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. Chilled soups make good summer eating. Remove from heat. Add zucchini, curry, thyme, salt, and pepper and mix to coat all ingredients with spices. When my mom plants zucchini we are usually up to our ears it in by mid-summer. Add 4 sprigs of mint and the zucchinis then allow to simmer covered for 15 minutes. your own Pins on Pinterest Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes). This recipe is great as is, but I did make a few changes that made it even better. Meanwhile cut the remaining zucchini into small chunks and put in a kettle. When the zucchini are soft, purée with an immersion blender; add the cream and check the seasoning. Chill for at least 1 hour and serve with parsley, pecans, and a drizzle of olive oil as garnish. 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