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.
Recipe: Zucchini curry soup
Vegan zucchini soup
Chop the onion and the garlic.
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.
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.
Once the onion is soft, add the zucchini and some salt. Cook with the onion and garlic for a minute or two.
Add the vegetable stock and stir well.
Put the lid back on the pan and let the vegetables boil for about 20 minutes.
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.
Add some salt and pepper before serving the soup.
I love adding some curry powder to the soup and serve it with some toasted whole wheat bread. Enjoy!