Submitted by Rachel Kaufman.
My mom has been making this for years and taught me how to make it. It is like comfort soup for me now, and super easy to make. It is really good hot or cold.
Region: Americas
Recipe Origin: USA
Ingredients
- 6+ large zucchinis (or 12+small ones)
- 1 large onion
- pinch of curry powder
- 1 whole bay leaf (dried)
- 4 cups vegetable or chicken stock
- 1-2 garlic cloves
- Olive oil
- salt (if needed)
Preparation
Cut onions into strips or small pieces. Cut Zucchini into thin, round slices. Have a hand-held type of Blend Master ready to go; you can also puree mixture using a Cuisinart or blender.
Cooking: Add 4 cups of vegetable or chicken stock to medium sized pot and start to heat on medium-high. While stock warms up, saute the onions in a pan with olive oil until almost fully cooked. Add zucchini slices, onion slices, a pinch of curry powder (as much or little as you like), garlic, and salt (if you want) to the pot, and stir. Stick bay leaf in the middle of the soup whole. You will remove leaf before pureeing the soup.
Cook mixture on medium-high until the zucchini slices are soft (about 15 minutes or less). Once done, puree the soup right in the pot with the hand-held BlendMaster (or pour soup into a Cuisinart or blender and puree). Puree until chunks are all gone, let cool a little, and enjoy!
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