Name: Indian zucchini soup
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 1
Ingredients: 1⁄4 piece Zucchini; 0 hands Fresh parsley; 1⁄4 tsp Olive oil; 335 ml vegetable broth; 100 g Sliced Soup vegetables; 1⁄2 tsp Yellow Curry Powder

Simone van der Koelen

Lunch

Appetizer

Paleo

Keto

Vegetarian

Vegan

Sirtfood

Indian zucchini soup

 Heat oil in a stockpot and fry the zucchini for a few minutes. Add the curry madras spice mix and fry for 1 minute. 

 Pour the vegetable stock over it and bring to a slow boil. When the soup is boiling, turn the heat to low and simmer for 10 minutes. 

 Remove the pan from the heat and puree the soup with a hand blender. 

 Return the pan to the heat and add the soup vegetables. Let the soup simmer again for 10 minutes until the vegetables are cooked. 

 Taste the soup and season with some extra salt. Finely chop the parsley and garnish the soup with it just before serving. 

Indian zucchini soup

Indian zucchini soup

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