Curried Zucchini Soup

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By the Gracious Vegan

Zucchini and curry play well together. This easy soup is thickened with beans and rice. No oil and whole-food ingredients mean this soup is super-healthy and low-calorie, though it doesn’t taste like it. 

Makes: 6 servings

In a Dutch oven or other large pan, cook the following ingredients in water (start with 1/4 cup and keep adding as needed), until onion is soft and transparent and zucchini cubes are soft, 5-10 minutes. 

  • 1 large onion, diced
  • 12 ounces zucchini, cubed (about 3/4”)

Add the following ingredients, bring the soup to a boil, then turn down, cover, and simmer for 20 minutes. 

  • 5 cups vegetable stock
  • 1.5 - 2 cups cooked white beans (any kind) or black-eyed peas (if using a can of beans, drain and rinse them)
  • 1/4 cup uncooked white rice (or 1 cup cooked brown rice)*
  • 1 Tablespoon curry powder
  • 1 teaspoon salt (or to taste)

Once the soup is cooked, use a hand (immersion) blender to puree soup in pan.

* Pre-cooked brown rice is available in the frozen section of some stores, like Trader Joe’s.

Timing: Hands-on time: 15 minutes; total time: 40 minutes

Nutritional information per serving: 152 calories, 1g fat, 0g sat. fat, 25g carbs, 820mg sodium, 4mg fiber11g protein 

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