Curried Zucchini Soup

Back in the Gilmore Park Church Community Kitchen, Minoo wanted to show case zucchini. Minoo prepared 2 recipes with zucchini and she shared with us the benefits of zucchini listed below:

  • helps cure asthma, as it contains vitamin C, which is a powerful antioxidant which has anti-inflammatory properties.
  • helps to protect against cardiovascular disease from the antioxidant of vitamin C
  • helps to prevent disease like scurvy and bruising caused by deficiency of vitamin C
  • helps to prevent risk of having multiple sclerosis (MS)
  • has high water content (over 95%), high nutritious value and contain very low calories which makes it a perfect snack item for people on diet
  • contains useful amount of folate, potassium and vitamin A, necessary for proper functioning of the human body
  • contains vitamin C and lutein, both of which are known to be good for the eyes
  • good source of vitamin B6, riboflavin and manganese
  • helps the body in supporting the arrangement of capillaries
  • helps to protect the body against colon cancer
  • beneficial in preventing heart disease and related symptoms, such as high cholesterol
  • the rind of zucchini contains the nutrient beta-carotene, which is known to be full of antioxidant properties which helps to protect cell against oxidation damage
  • a good source of magnesium and phosphorus which is essential for building and maintaining healthy bones

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This Curried Zucchini Soup was a hit because the people which we shared the food with in the church came asking for the recipe.

Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 2 baby zucchinis, chopped
  • 1 medium onion, chopped
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon red chili flakes
  • 2 cloves of garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 tablespoon dried cranberries
  • 1 tablespoon raisins
  • 1/2 teaspoon sea salt

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Source: this recipe is adapted from www.Alive.com

Serves 4

Instructions

Curried-Zucchini-Soup-6In a large pot, heat oil and add onions, curry powder, cumin, chili flake and garlic. Cook over medium heat until onions are soft and translucent, stirring every now and then.
Curried-Zucchini-Soup-8Add chopped zucchini and stir fry for a couple minutes.
Curried-Zucchini-Soup-9Add the broth, increase heat and bring to a boil.

Cook, uncovered for about 10 minutes, or until the zucchini is soft.

Curried-Zucchini-Soup-2Remove from the heat. Allow to cool before blending with a hand-immersion blender, or transfer to a blender to blend in batches. Blend until smooth. Season with salt to taste if needed.

Serve warm and garnish with cranberries and raisins.

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