As promised in my Wednesday Black and white post, here is the zucchini soup recipe. You must already know that my September was spent mourning for the summer. Last weekend I did go out to see some fabulous Fall colors. I realized how beautiful it was and how I was acting dumb in missing summer. I should rather enjoy this season while it lasts. I made this soup to hold onto summer goodness yet welcoming the cool weathers of Fall.
I had some zucchinis in the fridge ready to be cooked but almost forgotten. So one day when I got home from work I decided to make something warm and soothing. I searched to find Martha Stewarts Curried Zucchini soup. It sounded just perfect : simple ingredients and more simple directions. If you enjoy the taste of fresh tender zucchinis this is a must try. Very healthy and filling.
3 medium sized zucchinis
onions one medium
salt to taste
toasted slivered almonds (optional)
- Chop the zucchinis to bite sized pieces. Chop the onions fine.
- In a pan, add 1-2tsp of olive oil and fry the onions until lightly cooked. Now add the chopped zucchinis and continue cooking. Add salt and close the lid on the pan and let the zucchinis cook on medium flame. Once they are cooked add curry powder and stir. Cook for few more minutes.
- Cool the mix and blend them into creamy thickness. The zucchinis usually give up enough water that you needn't add extra water. Add more water if desired. Again heat it for 2-3 minutes until it simmers and serve hot with toasted almonds over it.