Creamy Curry Zucchini Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy. Ingredients:
2 onions, chopped |
1 leek, cut thinly |
2 teaspoons curry powder |
1 tablespoon olive oil |
5 potatoes, peeled and cut in chunks |
2 zucchini, cut in chunks (total weight about 1 lb) |
4 cups vegetable broth |
1 teaspoon salt, to taste |
Directions:
1. Fry onions, leak and curry in the oil, about 3 minutes.
2. In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
3. Add onionmix and cook another 5 minutes.
4. Puree the soup either by hand or in a blender.
5. Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
6. Add salt to taste.
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