Creamy Curried Zucchini Soup
This creamy curried zucchini soup is a quick and comforting option, featuring soft vegetables and a silky texture without heavy cream.
Ingredients
Main Ingredients
- 2 1/4 lb zucchini, chopped
- 2 medium onions, chopped
- 2 tbsp olive oil
- 2 tbsp curry powder
- 3 cups water
- 1 cube bouillon
- 1/2 cup fresh cheese spread, such as St Môret
- 1/4 cup fresh cheese spread, for finishing, such as St Môret
Optional Ingredients
- 1-2 cloves garlic, minced for deeper savory flavor
- 1-2 tsp lemon juice for brightness at the end
- chili flakes or cayenne if you want heat
- fresh herbs (parsley or chives) for topping
- extra water or broth to thin if needed
Instructions
Preparation
- Wash the zucchini and trim the ends. Chop into medium chunks.
- Peel and chop the onions.
- Measure out the curry powder and cheese spread.
- For a very smooth soup, cut zucchini smaller for easier blending.
Cooking / Simmering
- In a large pot, heat 2 tbsp olive oil over low heat.
- Add the chopped zucchini and onions. Cook gently for about 5 minutes.
- Add curry powder, salt, and pepper. Stir for 30-60 seconds.
- Pour in water and add the bouillon cube. Stir to dissolve.
- Cover and cook over medium heat for 15 minutes, until zucchini is very tender.
Blending / Finishing
- Blend the soup until smooth. Add fresh cheese spread and blend again.
- Return to the pot and stir in remaining cheese spread.
- Taste and adjust seasoning, adding more salt/pepper if needed.
- Finish with a pinch of curry powder when serving.
Notes
Warm curry powder before adding water enhances flavor. Blend longer for thickness. Avoid boiling once dairy is added to prevent graininess.