Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Spiced zucchini soup

Spiced zucchini soup

0
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Green zucchinis are cheap, plentiful and versatile. In this fuss-free soup, we’ve sautéed them with ginger and curry powder for a warming twist.

Ingredients

Zucchini

700 g, roughly chopped

Green shallot(s)

4 individual, thinly sliced

Garlic

2 clove(s), thinly sliced

Fresh ginger

2 tsp, finely grated

Curry powder

1½ tsp, mild

Vegetable stock cube

2 individual, to make 3 cups (750ml) stock

Baby spinach

3 cup(s), (60g)

Fresh coriander

½ cup(s), coarsely chopped

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Cumin seeds

1 tsp, (optional)

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large deep saucepan with oil and heat over medium heat. Cook zucchini, shallots and garlic for about 5 minutes, stirring occasionally, until softened slightly. Add ginger and curry powder and cook, stirring, for 1-2 minutes until fragrant. Stir in stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until zucchini is tender.
  2. Stir in spinach, half the coriander, lemon rind and juice. Remove from heat. Using a stick blender, blend soup until smooth. Season with salt and pepper.
  3. Meanwhile, stir cumin seeds in a small frying pan over medium heat for 1-2 minutes, until fragrant. Transfer seeds to a small food processor and process until slightly crushed (or crush with a mortar and pestle).
  4. To serve, ladle soup into 4 bowls, swirl through yoghurt, sprinkle with cumin seeds and remaining coriander.

Notes

Serve each portion with a 50g mini naan bread.

You might like

You might like