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Zucchini and Curry Soup

Soup June July August September Public
Course: Starter
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 69 kcal / serving

Instructions

  • 1.   Cut the zucchini and peeled potatoes into cubes. Roughly chop the onions.
  • 2.   Prepare chicken broth (fresh or freeze-dried).
  • 3.   In a pot, heat 2 tablespoons of oil. When it is hot, add the onions and garlic and sprinkle with curry (you can be generous, but if the presence of curry surprises you, use a little less the first time).
  • 4.   Stir constantly until the onions are coated with curry. Pour in 1 liter of water (including the broth).
  • 5.   Add the potatoes and 5 to 10 minutes later, add the zucchini cubes.
  • 6.   Let it cook for 20 minutes. The soup should not boil. Season with salt and pepper.
  • 7.   Blend (preferably as smooth as possible, this soup is better when smooth). It's ready!

Notes & Suggestions

  • Potato season: September to March

Ingredients for servings

  • 1 kg of zucchini
  • 300 g of potato
  • 1 g of onion
  • 1 garlic clove
  • 1 curry powder
  • 1 olive oil
  • 1 chicken broth
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    69 kcal
    3 %
  • Fat
    0,52 g
    1 %
  • of which saturated
    0,12 g
    1 %
  • Carbohydrates
    11,24 g
    4 %
  • of which sugar
    3,39 g
    4 %
  • Protein
    3,17 g
    6 %
  • Fibers
    2,69 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.