Zucchini Soup with Curry and Cilantro

Hart & Hind Fitness Ranch was a fitness ranch in the Texas Hill Country.  It has sadly closed now, but its recipes live on.  The ranch chef, Paula Disbrowe, created this recipe for its guests.  To retain their vibrant green color, the zucchini is blanched, and simmered for a short time. Onions and shallots lend sweetness, and serrano chile, mint, and cilantro give the soup a bright, herbaceous edge.

Zucchini Soup with Curry and Cilantro
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Recipes: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
  • 6 cups of chicken stock
  • 2 medium-sized Yukon gold potatoes, peeled and roughly chopped
  • 5 medium-sized zucchini, cleaned, trimmed, and diced
  • 2 tbsp. extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2 plump shallots, chopped
  • 2 plump cloves of garlic, minced
  • 2 serrano chiles, stemmed, seeded and minced
  • 1/2 cup fresh cilantro (leaves and tender stems), cleaned
  • 1/2 cup fresh mint, cleaned
  • 1 tbsp. madras curry powder
  • sea salt, as needed
  1. Place chicken stock and potatoes in a medium-sized stock pot over medium-high heat. Bring to a boil and simmer 12 minutes, until potatoes are just tender.
  2. In another medium-sized saucepan, blanch zucchini in rapidly boiling salted water. Shock in cold water and quickly drain (so the zucchini doesn’t absorb excess water and become soggy).
  3. Heat olive oil in large nonstick skillet. Saute onions and shallots, covered, until soft and golden. They will need to be stirred from time to time. Add garlic, chiles, and zucchini, increase heat and sauté for 2 or so minutes, until the vegetables are coated with olive oil and fragrant. Salt and pepper to taste.
  4. Add the zucchini mixture to the chicken stock and potatoes. Simmer an additional 8 minutes.
  5. Add fresh herbs and curry powder and stir.
  6. Working in batches, puree soup in a blender (do not over blend, or potatoes will become gummy).
  7. Taste again and season as needed.
  8. Serve soup with fresh tomato bruschetta, if desired.
  9. Yield: 10 cups


August 17, 2005 |

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