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I made this for the first time last night and thought it was excellent. Very creamy, but milk free! Wonderful if you have any vegan friends over!

3 medium zuchinni cut up into 1 inch round slices
1 baking type potato cubed
2 cloves of garlic pressed
2 tsp. curry powder
1 tbs. olive oil (I used a little more myself, maybe extra tsp)
4 cups water
Blender/food processor

In large sauce pan, heat olive oil. Once pan is hot add garlic and cook about 30 seconds. Add curry powder and cook about 30 more seconds until very aromatic. Add water, zuchinni, and potato. Bring to boil, and then simmer until veggies are tender. In small batches, puree the soup mix in your blender/food processor. Makes a beautiful presentation in a white bowl! It will need salt, but I like to salt to taste. Enjoy!
 

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This looks good, I like zucchini but am always trying to find new recipes to use it. Thanks!:)

Julia
 

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This is excellent with winter squash, too. You can omit the potato if you use winter squash; they're less watery than the zukes. I keep canned pumpkin on hand to make curried pumpkin soup.
 
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