Easy Zucchini Curried Soup

VEG | P | LF | GF | SF | DF | K

How It's done:


1kg zucchini, diced
1/4 cup basmati rice
6 cups chicken or vegetable stock
1 tablespoon extra virgin olive oil or coconut oil
1 small onion, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons lemon juice, freshly squeezed
2 teaspoons curry powder
Pinch of cayenne pepper
Salt and pepper to taste


In a large pan, heat olive oil and add onion, stirring, until translucent. Add garlic and zucchini cooking until the garlic becomes fragrant. Stir in the curry powder, stock, and rice. Bring to a boil, cover, and simmer for 20-30 minutes. Purée the soup with a stick blender, add pepper and cayenne to taste, stirring through the lemon juice. Garnish with yoghurt to serve.

Cooking Time

30 min