Zucchini curry soup

Recipe from: 11 August 2015
recipe, soup, vegetables

Ingredients 21
Servings 2
Time 00:15

Ingredients

  • 350
    g
    Zucchini, chopped
  • 15
    ml
    olive oil
  • 1/2
    tsp
    paprika
  • 1/2
    tsp
    ground cumin
  • 1/2
    tsp
    ground coriander
  • Salt and black pepper to season
  • CURRY SAUCE:
  • 2
    Tbs
    cardamom pods
  • 1
    Tbs
    coriander seeds
  • 2
    Tbs
    paprika
  • 1
    tsp
    turmeric
  • 1/2
    tsp
    ground cloves
  • 2
    Tbs
    butter
  • 3cm piece of ginger, grated
  • 8
    cloves
    garlic, minced
  • 4
    birds eye chillies, finely chopped
  • 2
    can
    chopped and peeled tomatoes
  • green salad to serve
  • TO SERVE:
  • green salad
  • crusty bread
 

Method

01:20
 

Preheat oven to 190º C.

Arrange the chopped zucchini in an oven safe baking tray and drizzle with olive oil. Then sprinkle with paprika, cumin and coriander. Season and roast in the oven until soft – takes about 20 minutes.

While the zucchini roasts; For the sauce - in a saucepan, add the cardamom pods, coriander seeds, paprika, turmeric and ground cloves on medium heat to dry roast. Leave on the stove until the aromas fill your kitchen – transfer the spices to a pestle and mortar and grind until fine.

Add the butter to the saucepan and saute the garlic, ginger and chilli. Add the ground up spices and mix. Add the tinned tomatoes and the yogurt and simmer for 30 minutes.

After this time, transfer the sauce to a food processor and blend until smooth. I also like to use a sieve for my sauce, this just get rid of the small pieces of the spices. Leave to simmer for 10 minutes more.

Add the roasted and mashed zucchini to the sauce and serve with crusty bread and a green salad. Serves two.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.
 
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Read more on: recipe  |  vegetables  |  soup
 

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