Top Menu

Curried Zucchini Bisque

Filled with fresh veggies, and aromatic spices, this dairy free soup is perfect on a chilly night.

CurriedZuchinniBisque1

Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.

CurriedZuchinniBisque2

Add remaining ingredients except herbs, and bring up to a boil. Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.

CurriedZuchinniBisque3

Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.

CurriedZuchinniBisque4

Curried Zucchini Bisque
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Thick, rich and filled with aromatic flavor.
Ingredients
  • 2 Tbsp butter, margarine or oil
  • 1 onion, chopped
  • 1 cup chopped carrots (about 4 carrots)
  • 2 tsp – 2 Tbsp curry, to taste
  • 6 cups chopped zucchini
  • 1 cup corn, optional
  • 1 cup GF chicken stock (or vegetable)
  • 3 Tbsp fresh Italian parsley, or 1 tsp dried marjoram
  • Salt and pepper to taste
Instructions
  1. Sauté onion and carrots in butter until onions are tender. Stir in curry and cook for another minute.
  2. Add remaining ingredients except herbs, and bring up to a boil.
  3. Cover and simmer until veggies are tender, about 15 minutes. Add more stock or water if necessary, although a lot of moisture will be released from the zucchini.
  4. Using a food processor or immersion blender, process soup until smooth. Add more water or chicken stock to thin soup out as desired.
  5. For a creamier soup, add a dollop of sour cream to each bowl.
Notes
Makes 4-7 cups, depending on thickness desired

 

No comments yet.

Leave a Reply

Comments

comments