Curried yellow zucchini soup

Photo: © Kalistratova

The sweet taste of yellow zucchini, currently abundantly available, blends perfectly with the exotic taste of curry spice to make a heart-warming soup to fill the senses as well as the stomach. With only one ingredient imported, this recipe qualifies for eating as a localvore.


  • 4 medium yellow zucchinis
  • 2 cups organic vegetable stock (or substitute 2 cups water with one cube of organic vegetable or chicken stock)
  • 1 cup organic milk (optional)
  • one small white onion
  • tablespoon of mild to hot yellow curry powder

  • Instructions

    • Finely chop zucchini and onion. Add to the stock. Bring to a boil.
    • Reduce heat and simmer 10 to 15 minutes, or until vegetables are soft. Allow to cool.
    • Pour soup in blender and blend on high until completely smooth. Return to pot.
    • Whisk in the curry powder. Reheat slowly.
    • Serve warm with freshly baked bread.