Spiced zucchini soup
0
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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