Curried Zucchini Bisque
Author: Marla Hingley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Thick, rich and filled with aromatic flavor.
  • 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
  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.
Makes 4-7 cups, depending on thickness desired
Recipe by Gluten Free Club at