Name: Spiced zucchini soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 45 gram butter; 1 kilogram zucchini, trimmed, chopped; 1 cup chopped green onions (shallots); 2 teaspoon mild curry powder; 1 teaspoon ground cumin; 2 cup (500ml) chicken stock; 1 cup water; 8 pappadums; 1/2 cup (125ml) rice bran or vegetable oil; 1/4 cup (60ml) cream

Spiced zucchini soup

Serves 6

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

45 gram butter

1 kilogram zucchini, trimmed, chopped

1 cup chopped green onions (shallots)

2 teaspoon mild curry powder

1 teaspoon ground cumin

2 cup (500ml) chicken stock

1 cup water

8 pappadums

1/2 cup (125ml) rice bran or vegetable oil

1/4 cup (60ml) cream

Method

1.In a large saucepan, melt butter on medium heat. Stir in zucchini and green onion. Reduce heat to low and cook, covered, for 10 minutes, stirring occasionally, until tender.

2.Add spices and cook 2 minutes, stirring. Stir in stock and water, cook another minute. Cool slightly and puree, in batches, in a food processor or blender. Return to saucepan and reheat gently. Season to taste.

3.Using scissors, cut pappadums into 1cm-wide strips. Heat oil in a wok or small saucepan on high. When just beginning to smoke, add pappadam strips in batches and fry for a few seconds, until puffed and pale golden. Remove with tongs and drain on paper towel.

4.Ladle soup into serving bowls, swirl cream into each and serve with pappadam strips.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%