Curried Zucchini and Spinach Soup

This soup is so tasty that you will forget it is medicinal. Loaded with the goodness of zucchini and spinach, this soup makes for a good meal accompaniment.

Ingredients

  • Zucchini – 2 (unpeeled and sliced)
  • Spinach – 2 cups
  • Leek – 1 chopped roughly
  • Garlic – 3 cloves
  • Curry powder – 1 tspn
  • Cumin Powder – ½ tspn
  • Chilli powder – ½ tspn
  • Salt and pepper – To season
  • Oil – ½ tblspn
  • Water/ stock – 4 cups

Directions

  1. Heat oil in a pan, add leeks and garlic and sweat it out a bit.
  2. Toss in the zucchini and sautee for a few minutes. Add the dry spices and cook for a minute or two on medium flame.
  3. Add the spinach leaves and give it a mix. Don’t let the spinach wilt too much.
  4. Pour the water/stock and turn the flame up to high.
  5. Bring the mixture to a boil.
  6. Cover the pan, turn the flame to medium-low and let it simmer for 15 or till the zucchini becomes soft.
  7. Once done, remove from flame and blend it into a soup.
  8. Add more stock or water depending on the consistency you’d like. Season with salt and pepper.
  9. Top it off with a small teaspoon of yoghurt (optional).
  10. The soup is ready to be served.

Tips:

  1. If you are using stock, reduce the amount of salt as the stock may already contain some amount of salt in it.
  2. If you can’t find leeks, add onions instead.

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