Dinner
Dinner
Creamy Zucchini Curry Soup with Pine Nuts
A creamy and fragrant zucchini velouté, enhanced by the exotic flavors of the curry and the crunch of the pine nuts. A comforting and light dish, perfect for a healthy dinner.
Total time: ⏱ 30 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Bowl of creamy zucchini velouté, garnished with pine nuts, a touch of plant-based cream, curry powder and a fresh parsley leaf.
Ingredients
- 4 medium zucchini
- 1 onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp of curry powder
- 750 ml of vegetable stock
- 100 ml of plant-based cream (soy, certified gluten-free oats or coconut)
- Salt and pepper to taste
- 2 tbsp of pine nuts
- A few leaves of fresh parsley for garnish
Preparation steps
- Wash the zucchini and cut them into cubes (no need to peel them). Slice the onion and garlic.
- In a large saucepan, heat the olive oil. Sauté the onion and garlic for 3-4 minutes until translucent.
- Add the diced zucchini and curry powder. Brown for 5 minutes, stirring regularly.
- Pour in the vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the zucchini is very tender.
- Meanwhile, brown the pine nuts in a dry frying pan over a medium heat for a few minutes, stirring constantly, until lightly browned. Set aside.
- Remove the pan from the heat. Blend the soup using a hand blender until very smooth and creamy. Incorporate the plant-based cream.
- Season with salt and pepper to taste. Reheat gently if necessary, without boiling.
- Serve the velouté hot, garnished with toasted pine nuts and a few fresh parsley leaves.
Chef’s tip
For a touch of acidity and freshness, add a squeeze of lemon juice green just before serving. You can also add a pinch of grated fresh ginger with the onion for added flavor.
