Wednesday, August 30, 2006
Curry Zucchini Soup
Curry Zucchini Soup
2-3 Large Zucchini, coarsely chopped
1 Onion, coarsely chopped
2-3 Cups Vegetable Broth (or water flavored with bouillon or nutritional yeast).
3-4 cloves Garlic
Ground Cumin
Ground Coriander
Ground Black Pepper
Ginger (grated or dried)
Ground Dried Chili (or chopped fresh chili)
2-3 small Zucchini, chopped into thin discs (salted and rinsed, see below)
1 Carrot, sliced thin
1 Handful chopped green beans
Slice the small zucchini and lay out in a single layer on a plate or in a strainer. Apply a generous amount of course salt. This will pull out the water and allow it to keep its texture when cooked.
Saute the large zucchini and onion until very soft and then add to the broth. Add the garlic and spices and blend until creamy.
Rinse the zucchini slices and saute gently with the carrot. Combine all ingredients, the green beans will cook slightly from residual heat.
2-3 Large Zucchini, coarsely chopped
1 Onion, coarsely chopped
2-3 Cups Vegetable Broth (or water flavored with bouillon or nutritional yeast).
3-4 cloves Garlic
Ground Cumin
Ground Coriander
Ground Black Pepper
Ginger (grated or dried)
Ground Dried Chili (or chopped fresh chili)
2-3 small Zucchini, chopped into thin discs (salted and rinsed, see below)
1 Carrot, sliced thin
1 Handful chopped green beans
Slice the small zucchini and lay out in a single layer on a plate or in a strainer. Apply a generous amount of course salt. This will pull out the water and allow it to keep its texture when cooked.
Saute the large zucchini and onion until very soft and then add to the broth. Add the garlic and spices and blend until creamy.
Rinse the zucchini slices and saute gently with the carrot. Combine all ingredients, the green beans will cook slightly from residual heat.
Labels: curry, nutritional yeast, recipe, soup, stick blender, zucchini
