Serves 4
800 g zucchini
½ lemon
2 small onions
1 clove of garlic, crushed
3 teaspoons curry powder
200 ml coconut milk
500 ml vegetable stock
1 tbsp olive oil
salt
pepper
1. Dice the onion.
2. Wash and dry all the zucchini (do not peel them). Reserve one nice small zucchini, dice the remaining ones.
3. Heat the olive oil in a large pan. Add the onions and sauté for two minutes. Stir in curry powder.
4. Add garlic and zucchini. Pour in coconut milk and vegetable stock. Cover and simmer for 20 minutes.
5. Meanwhile, slice the reserved zucchini. Heat a little bit of olive oil in a separate pan, add the zucchini and sauté for one to two minutes.
6. Puree the soup with a hand blender. Season with salt, pepper and lemon juice.
7. Serve individual bowls topped with slices of zucchini and a pinch of curry powder.
Original entry: http://forthebodyandsoul.blogspot.com/2008/10/zucchini-soup.html
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