Saturday, March 29, 2014

Recipe for Curried Zucchini Soup


  • 1 tablespoon vegan butter (earth balance buttery sticks)
  • 2 tsps olive oil, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 pounds zucchini, diced plus 1 small zucchini, sliced very thin
  • 1 16oz can of garbanzo beans, drained, rinsed, and dried
  • 6 cups vegetable stock
  • 2 tablespoons fresh lemon juice
  • 2 tbs curry powder plus 1 tsp reserved
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp white pepper
  • Salt and pepper to taste

First Preheat oven to 400°. Toss garbanzo beans with 1 tsp olive oil, 1 tsp curry powder, and salt and pepper, place on baking sheet. Toss sliced zucchini with 1 tsp olive oil, salt and pepper and arrange on baking sheet with garbanzo beans. Roast zucchini and garbanzos for 10 minutes, remove and flip zucchini slices, roast for another 10 minutes. Remove zucchini and continue roasting garbanzo beans until crunchy, an additional 20 minutes.

In a dutch oven or large pot over medium heat, melt butter. Cook onion until translucent -about 5 minutes. Than add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes. Add vegetable stock and reduce heat to a simmer. Cook, covered, for 30 minutes. After simmering, remove from heat. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, pureeing until smooth. Add lemon juice and additional salt and pepper to taste.
For serving, top soup with roasted garbanzo beans and zucchini chips.


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