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Curried Zucchini Soup (hot or cold)

What you need: 

2 pounds zucchini, thinly sliced
4 tablespoons minced shallots or small onions
1 to 1 1/2 teaspoons salt
2 teaspoons curry powder
1 cup soy milk
3 1/2 cups veggie chiken flavored stock or veggie stock

What you do: 

In large saucepan, saute zucchini and shallots in small amount of cooking oil, until soft and transparent. Cover tightly and simmer on low for 10 minutes (do not allow to brown).
Add salt, curry powder, soy milk, and stock. Bring to a boil and simmer for 15 minutes until zucchini is tender. In small batches, process in blender until there are no more detectable chunks (or until it reaches your desired consistency).
Very refreshing as a cold soup on a hot summers day, but also very satisfying as a hot soup when that winter chill hits. Great to make in large quantities, because it freezes very well.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


Made this this weekend. I'm not a vegan so I made minor adjustments and it came out great!


Zucchini purees surprisingly well!  I ended up baking my thinly slice zucchini on a baking sheet instead of the method described in this recipe.  I also omitted the soy milk. 

I have a bunch more zucchini to use up, so I will be making this recipe again.  Thanks!


Hm.  I pretty much followed the recipe except for adding a couple cloves of garlic and a bit more shallots and curry powder.  While this soup is good -especially when chilled and the flavors blend more- it was a bit too thin and seemed to lack something flavor wise for me.  I still give it 4 stars.  It's good as a light side soup to a salad or veggie sandwich.


Well i have just finished my steaming hot bowl of Curried Zucchini Soup. Yummmm! I had a draw full of courgettes and no inspiration to use them up. And then i found this recipe. It is very quick to make, the 15 mins cooking time at the end only needed 5. And it was very tasty and had a good texture. I shall be making this again and again!

Give this a won't regret it.  ;)


I will never fear an over abundant zucchini harvest again.  I also added a bunch of fresh basil at the end of the cooking time.  Great soup, thanks!

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