- 2 zucchini (also called courgette)
- 2 cloves of garlic
- 2 onions
- 1/2 a teaspoon curry powder
- 1 litre vegetable stock
- salt and pepper to taste
- crème fraîche
- olive oil
Kitchen equipment needed
- Big pan
- Chefs knife
- Cutting board
Preparing the soup — 10 minutes
Finely chop the garlic and dice the onions. We’ve written a great guide on how you can dice onions, read it by clicking on this link. CHOP the zucchini, you don’t have to chop it too finely since we are going to blend it later on.
HEAT UP the large pan, add olive oil and saute the chopped and diced garlic and onions for a minute. Do this until they get a golden-brown tint. ADD half a teaspoon of curry powder and bake for another minute.
Cooking the soup — 15 minutes
POUR in 1 litre of vegetable stock and add the chunks of zucchini. Bring to a boil and let cook until the zucchini is tender, this usually takes up to 15 minutes. TASTE the soup and season with salt and pepper. Add as much crème fraîche as you like to it. BLEND the whole to make it silky smooth! Serve immediately in nice, deep plates.
We enjoyed this zucchini soup with some home-made rosemary bread and a nice glass of white wine from France. You can check out the recipe for rosemary bread below: