 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a lovely, spicy soup, which is sure to warm you through on a chilly day. I luv its hot flavour, which does not overpower the zucchini. My sis and me came up with this recipe when I could only eat soup due to having my wisdom teeth pulled. I hope youll enjoy it as much as we did! Feel free to sub any other squash for the zucchini and adjust the spices to your liking. Ingredients:
2 -3 tablespoons olive oil (i used a garlic infused one) |
2 garlic cloves, crushed |
6 teaspoons curry powder |
3 -4 medium zucchini, diced |
2 medium potatoes, diced |
4 scallions, white and green parts, chopped |
1 liter vegetable broth, warm |
1 teaspoon chili powder |
salt and pepper, to taste |
Directions:
1. Heat the oil in a big cast-iron pot.
2. Add curry powder and garlic. Saute until fragrant, but not too brown.
3. Add vegetables and sautee for 2 minutes.
4. Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes).
5. Season with chili powder and salt and pepper.
6. Using a hand-held blender puree to your liking adding more broth if you find it too thick.
7. Serve with a nice crusty loaf of bread or any other item of your choice. ;).
|
|