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Zucchini and curry soup

Soup June July August September
Course: Starter
Preparation: 30 minutes
Cooking: 30 minutes

Instructions

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

Notes

  • Potato season: September to March

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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)