Vegan recipes

Recipe: Zucchini curry soup

Now that the weather is getting colder, my craving for soup is returning. As I love simple recipes, this soup is no exception. This healthy zucchini recipe is easy, delicious and entirely vegan.

Making this soup is a matter of chopping, cooking and blending the vegetables; it doesn’t get much easier than that! This is one of the easiest and best zucchini recipes ever. The soup is entirely vegan and serves three to four people.

Zucchini curry soup

Zucchini curry soupEmmelyn x

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Recipe: Zucchini curry soup
Vegan zucchini soup
Course Starter
Cuisine Vegan
Cook Time 35 mins
Servings
people
Ingredients
Course Starter
Cuisine Vegan
Cook Time 35 mins
Servings
people
Ingredients
Instructions
  1. Chop the onion and the garlic.
  2. Put a small pan with ¾ litres of water on the stove to make the vegetable stock. Add the bouillon cubes to the water when it starts to boil. Turn the heat down.
  3. Put a large boiling pan on the stove with some olive oil (medium heat) and add the onion and garlic. Put a lid on the pan.
  4. Dice the zucchini.
  5. Once the onion is soft, add the zucchini and some salt. Cook with the onion and garlic for a minute or two.
  6. Add the vegetable stock and stir well.
  7. Put the lid back on the pan and let the vegetables boil for about 20 minutes.
  8. Leave to cool for a few minutes and put the mixture in a blender, or use a hand blender, and blend until the soup is smooth.
  9. Add some salt and pepper before serving the soup.
Recipe Notes

I love adding some curry powder to the soup and serve it with some toasted whole wheat bread. Enjoy!

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