Zucchini Curry Soup
I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt.
Zucchini Curry Soup I roasted the chopped zucchini with paprika, cumin and ground coriander – mashed a few the cooked veggies and smothered it in a delicious curry sauce made with spices, tinned tomatoes and Greek yogurt. |
| Servings | Prep Time |
| 2servings | 5min |
| Cook Time |
| 40min |
|
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Ingredients
Zucchini
- 350gr zucchinichopped
- 15ml olive oil
- 1/2teaspoon paprika
- 1/2teaspoon ground cumin
- 1/2teaspoon ground coriander
- salt and black pepperto season
Curry Sauce
- 2tablespoons cardamom pods
- 1tablespoon coriander seeds
- 2teaspoons paprika
- 1teaspoon ground turmeric
- 1/2teaspoon ground cloves
- 2tablesoons butteror coconut oil for vegan version
- 2teaspoons grated ginger
- 8cloves garlicminced
- 4 bird eye chilifinely chopped
- 2cans chopped and peeled tomato
- 6tablespoons plain yogurtor coconut cream for vegan version
- 1 cinnamon stick
- green saladto serve
- crusty breadto serve
Instructions
Zucchini
- First off, arrange the chopped zucchini in an oven safe baking tray and drizzle with olive oil.
- Then sprinkle with paprika, cumin and coriander.
- Season and roast in the oven (190 degrees Celsius) until soft – takes about 20 minutes.
Curry Sauce
- In a saucepan, add the cardamom pods, coriander seeds, paprika, turmeric and ground cloves on medium heat to dry roast.
- Leave on the stove until the aromas fill your kitchen – transfer the spices to a pestle and mortar and grind until fine.
- Add the butter (or coconut oil) to the saucepan and saute the garlic, ginger and chilli.
- Add the ground up spices and mix. Add the tinned tomatoes and the yogurt (or coconut cream) and simmer for 30 minutes.
- After this time, transfer the sauce to a food processor and blend until smooth.
- I also like to use a sieve for my sauce, this just get rid of the small pieces of the spices.
- Leave to simmer for 10 minutes more.
- Add the roasted and mashed zucchini to the sauce and serve with crusty bread and a green salad.