Curried Zucchini Soup

It is straight up zucchini madness up in here. Do you have time for a quick zucchini story before I share my next zucchini recipe? Of course you do, you're just bored at work right now anyway, right? 

When I lived in England, I sometimes had to pick up groceries for the woman I worked for. She would give me her shopping list and I'd head off to Tesco to buy her food. One day, her list had "courgettes" on it. Courgettes. Do you know what courgettes are? Zucchinis! In England! I did not know that at the time. It was a very stressful shopping trip.


I wanted to make a light zucchini soup. This is not a meal soup. You cannot call it "hearty" in good faith. You can make it heartier by adding a couple of white potatoes or navy beans to it but I like it the way it is. The broth is thin and almost refreshing. I would be tempted to try it as a chilled soup if I was someone who believed in cold soup (spoiler alert: I am not.) 


1 generous glug of olive oil

1 large onion, diced

2 medium zucchini, chopped (you're looking for about 4 cups of chopped zucchini)

3 cloves of garlic, minced

1/2 teaspoon cumin

1/2 teaspoon curry powder

6 cups stock (I used chicken but vegetable stock would be lovely)

salt and pepper to taste


Heat oil in large pot. Add onion and zucchini and cook over medium/high heat, stirring often, until onion is translucent, about ten minutes. Add garlic and spices and cook for another minute. 

Add broth and bring to boil. Lower heat to simmer and cook until zucchini is very soft. Blend with immersion blender (or carefully pour into blender and blend) until smooth. Season with salt and pepper.