Curried Zucchini Soup Recipe

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Today’s recipe is the first in our series of soup recipes for September from new contributor Jill of the blog a Better Happier St. Sebastian!

September is the first month when you really start to feel the chill of fall creeping back in.  One of my favorite things about this weather is eating soup! There are endless variations you can try when it comes to making this soul-warming dish.  Check back for more soup recipes every Sunday in September!

Curry Zucchini Soup

Curried Zucchini Soup with Roasted Chickpeas and Zucchini Chips (vegan)

1 tablespoon vegan butter (earth balance buttery sticks)
2 tsps olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced plus 1 small zucchini, sliced very thin
1 16oz can of garbanzo beans, drained, rinsed, and dried
6 cups vegetable stock
2 tablespoons fresh lemon juice
2 tbs curry powder plus 1 tsp reserved
2 tsp cumin
1/2 tsp cayenne pepper
1 tsp white pepper
Salt and pepper to taste

Curry Zucchini Soup

Curry Zucchini Soup

Directions
Preheat oven to 400°. Toss garbanzo beans with 1 tsp olive oil, 1 tsp curry powder, and salt and pepper, place on baking sheet. Toss sliced zucchini with 1 tsp olive oil, salt and pepper and arrange on baking sheet with garbanzo beans. Roast zucchini and garbanzos for 10 minutes, remove and flip zucchini slices, roast for another 10 minutes. Remove zucchini and continue roasting garbanzo beans until crunchy, an additional 20 minutes.

Curry Zucchini Soup

In a dutch oven or large pot over medium heat, melt butter. Cook onion until translucent -about 5 minutes. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes. Add vegetable stock and reduce heat to a simmer. Cook, covered, for 30 minutes. After simmering, remove from heat. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, pureeing until smooth. Add lemon juice and additional salt and pepper to taste.

To serve, top soup with roasted garbanzo beans and zucchini chips.

Curry Zucchini Soup

Check out Jill’s blog, a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.

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Comments

jelena -September 1, 2013, 8:04AM

mm this looks so delicious!

Jelena
http://davrilpoisson.blogspot.com/

Juliette Laura -September 1, 2013, 9:14AM

Oh I love Jill’s blog! And I love soup! So exciting! This looks way delicious.

xo, Juliette Laura
http://juliettelaura.blogspot.com
http://www.etsy.com/shop/InfiniteStyleShop

Monica -September 2, 2013, 2:05AM

this looks and sounds super yummy + i just checked out your blog: it’s beautiful :)

meg -September 4, 2013, 8:43AM

This will be perfect for the gigantic zucchini my mother-in-law gave me over the weekend!

http://happinessiscreating.com/

Dani -September 4, 2013, 9:14AM

I’m totally loving the idea of doing a series of September soups! This time of year makes me want to turn everything into a soup – it’s almost slow cooker weather :)

<3 dani
http://blog.shopdisowned.com

karishma -December 12, 2013, 11:05PM

Tried this tonight and it was absolutely fabulous. I couldn’t get over how easy it was to make. Can’t wait to eat the leftovers for lunch tomorrow. Thanks for sharing.

Aleks -February 17, 2014, 2:07PM

Looks super Yummy!!! I will definitely try making this soon :)

Aleks
http://www.nutritionbyaleks.com

Marise -March 17, 2014, 11:49PM

This soup sounds and looks delicious, however, what are garbanzo beans? Are they chic peas as we know them in Australia, they plonk like it. Looking forward to making this soup. Thanks

Marise -March 19, 2014, 10:51PM

Sorry for the typo what I meant is that the garbanzo beans look like chick peas.

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