Creamy Curry Zucchini Soup

“Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry onions, leak and curry in the oil, about 3 minutes.
  2. In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
  3. Add onionmix and cook another 5 minutes.
  4. Puree the soup either by hand or in a blender.
  5. Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
  6. Add salt to taste.

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