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Spiced zucchini soup

Spiced zucchini soup

Total Time
40 min
10 min
30 min
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.



700 g, roughly chopped

Green shallot(s)

4 individual, thinly sliced


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)


  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.


Serve each portion with a 50g mini naan bread.