Zucchini Leek Soup with Curry. Zucchini and leeks combine to make a wonderfully green soup. Light and refreshing, this soup can be served hot or cold, but being ever so Irish, I like it hot. Ingredients for Zucchini and Leek Soup: Here's a quick list of ingredinets.
Perfect for a cool summer night, this complete meal pairs well with a tomato salad and a loaf of crusty bread. Sauté the leeks and onion in oil for about five minutes until soft and slightly brown. Add the chunks of zucchini and enough water to cover. You can have Zucchini Leek Soup with Curry using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Zucchini Leek Soup with Curry
- You need 4 of large zucchini, coarsely chopped.
- It's 1 of carrots, coarsely chopped.
- It's 1 of large onions, coarsely chopped.
- Prepare 3 cloves of garlic, coarsely chopped.
- You need 1 of leek, coarsely chopped.
- It's 1 of chicken broth cubes.
- It's 2 tablespoons of vegetable oil.
- Prepare of salt.
- It's of pepper.
- Prepare of curry.
Cut your leeks and onion into slices. In a hot pan, pour olive oil and cook the onions and leeks. Add salt pepper and curry and then the coconut milk. You can add some peanuts and coriander on top of.
Zucchini Leek Soup with Curry instructions
- In a pot, cook the chopped carrots, leek and onion over medium fire in vegetable oil for a few minutes.
- Add to them the garlic, chicken broth cube and one cup of water..
- Boil for 20 minutes, adding the curry powder towards the end.
- Grind the whole mixture in a food processor.
- Serve with salt and pepper to taste.
View top rated Curried zucchini soup recipes with ratings and reviews. This creamy zucchini leek soup is dairy free and paleo friendly. Thin, watery soups leave me wondering why I wasted so much time lifting the spoon to my mouth. Zucchini and a dash of coconut milk makes this creamy zucchini leek soup a satisfying but light meal. Sprinkle with curry powder and stir to coat the pieces.