I remember this soup from my childhood. We always called it curried green soup, we loved it, in winter when everything was dull and boring to get a nice hot bowl of curried green soup and a toasted ham, cheese and tomato sandwich was the best way to warm up!
This time of the year zucchini is in plentiful supply, those of you who grow your own will probably be pulling your hair out trying to think of things to do with your zucchini. This soup is a fantastic way to use it up and if your anything like me, you will also freeze batches of this to just pull out during winter and save yourself some time cooking.
1 Large onion quartered
1 clove garlic peeled
3 medium or 5 smaller zucchini chopped
2 ltr vegetable or chicken stock
1 to 2 tspn curry powder
Sour cream to serve
Gently sweat onion and garlic for 5 minutes in a tablespoon of olive oil.
Add curry powder, if you don't like it hot add 1 teaspoon and if you like it hot add both.
Stir the curry powder through the onions and cook off for 1 minute.
Stir through the chopped zucchini and cook for 5 minutes.
Add the stock and bring to the boil. Reduce to a simmer, cover and cook for 45 minutes.
Look at my little spoon holder gadget. I got it in America, its a Martha Stewart one and is just like a bulldog clip for your wooden spoon.
With your Barmix or stick blender, blitz the soup, it will thicken as if by magic and go a nice bright green. If you wish serve with a dollop of sour cream and a toastie (Toasted Sandwich in Australia).