Zucchini Soup

The Zucchini soup was shared by one of our dear readers. Shelley stumbled upon this amazing recipe with some leftover zucchini. She added a spice here and there, and was licking her lips even before she was pouring soups into the bowls. Here is something worth trying.


  • 1 small to medium zucchini, cleaned and thinly sliced
  • 1 Tbsp margarine
  • 2 Tbsp onion, chopped fine
  • 1 clove garlic, crushed
  • 2 Tbsp water
  • 1/2 tsp curry powder
  • 1/2 tsp salt
  • 1/2 cup skim milk
  • 1 3/4 cup chicken broth
  • few fresh mint sprigs, to garnish


  1. Wash and prepare vegetables as directed above. Set aside a 3 slices of zucchini to use as a garnish per serving (Yield: 4 servings).
  2. In a heavy, deep bottomed skillet over medium heat, heat margarine until melted.
  3. Add chopped onion, crushed garlic, zucchini, and water.  Cover skillet and let simmer for 10 minutes, occasionally stirring with a wooden spoon. Remove from heat.
  4. Next, add in the curry powder, salt, skim milk, and chicken broth; stir to combine.
  5. Pour all ingredients into a blender and blend for 30 seconds.
  6. Pour into soup bowls and garnish each serving of soup with three slices of zucchini and a couple mint leaves. Serve hot or well chilled.

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