[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]This is a nice variation to the previous curried broccoli soup recipe, especially when zucchini is abundantly available in mid to late summer.

Ingredients:

• 1 large onion peeled, halved and cut into this slices
• 2 T extra-virgin olive oil
• 1 T curry powder or to taste
• Sea salt to taste
• 4 small zucchini cut lengthwise and crosswise into 1″ pieces
• 1 quart of vegetable stock

Preparation:

1. In a heavy saucepan, combine onion, oil, curry, and salt.
2. Stir to coat the onions.
3. Cook over low heat, stirring until the onions are soft, about 3 – 4 minutes.
4. Add zucchini and cook until soft, about 3 – 4 minutes.
5. Add the stock and stir to blend.
6. Bring to a simmer over medium heat, cover and simmer for 20 minutes.
7. Remove the pot from the heat.
8. Puree soup in a blender or by using a hand immersion blender.

Servings:

6 – 8[/vc_column_text][/vc_column][/vc_row]