My grandmother is great at cooking healthy foods. My grandfather was diabetic, so I think that had something to do with it. Desserts are a different story, but when it comes to pretty much everything else, there is not a lot of butter or cream in her cooking.
When I was growing up, they had a wonderful garden in their backyard. They had lots of fresh vegetables whenever I would come to stay with them – especially tomatoes and zucchini. I didn’t know it then, but in a location that gets very hot and sunny in the summer – these are two of the easiest vegetables to grow – and you get a lot of them. My grandmother would make this cold zucchini soup that I just loved – I am pretty sure it only had three ingredients – zucchini, onions and chicken stock. She would cook the zucchini and onions in the chicken stock until they were soft, and then put them in a blender. It was almost too easy.
I was looking at the 6 zucchini I had accumulated with my CSA market basket, and the potatoes and onions in the pantry – and decided it was time to make soup. Instead of making my grandmother’s recipe though, I decided on a recipe I saw in the Martha Stewart Cookbook – Good Food Fast. This recipe had a potato to make it creamy – and curry to give it a little kick. I adapted the recipe slightly below – and I loved it. The soup was silky with a nice mild curry flavor – when I warmed it up the next night, I actually added some additional chicken stock since it had thickened so much. Adding just a spoon of yogurt and chives on the top was the icing on the cake. For a healthy soup, this cannot be beat.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- coarse salt
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 4 cups chicken stock
- yogurt for garnish
- chives, chopped for garnish
Heat the oil in a large saucepan over medium heat. Add the onion and sprinkle with salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add the zucchini, potato, and 4 cups of chicken stock. Bring to a boil; reduce the heat, and simmer until all the vegetables are tender, 10 to 15 minutes.
In batches, puree the soup in a blender (do not fill more than halfway) until smooth; seanson with salt and pepper then serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the yogurt and chives.
For a printer-friendly version of this recipe, please click here: Curried Zucchini Soup