Zucchini Curry Soup

For All Stages of the ITG Diet Plan


Category:  Vegetable Dishes  - 


For 4 people ()


  • 2 Medium Zucchini
  • 1 teaspoon(s) Sea Salt
  • 1 teaspoon(s) Ground Black Pepper
  • 1 Clove Garlic (minced)
  • 1 teaspoon(s) Garlic Powder
  • 1 tablespoon(s) Curry Powder
  • 1 pinch(es) Cayenne
  • 1 pinch(es) Ginger Powder
  • 16 ounce(s) Low Sodium Chicken Broth
  • 1 pinch(es) Other Indian Spices

Zucchini Curry Soup Directions

  1. Slice your zucchinis into half moons and season with salt, pepper, and garlic powder. A good generous shake of each should do. Measure 1/4tsp if you prefer to measure.
  2. Sautee them in a dutch oven or soup pot until they are good and soft (softer than if you were eating them plain).
  3. Mince your garlic and add it for the last minute or so. This will keep the garlic from getting too done, but you do want it to cook a little.
  4. Add your chicken stock to the zucchini and allow the mixture to come to a simmer, then stir in your curry powder. I used just shy of a tablespoon of my favorite curry mix which is called Malaysian Ginger Curry, but plain curry powder and some other Indian spices (like garam masala, cayenne, tumeric, etc) would work. Use what you have.
  5. Simmer the soup for a few more minutes then remove from the burner to let cool.
  6. Use an immersion blender or your home blender to blend until soup is smooth. If you are using a large blender, be aware that warm soup expands in the blender and blend carefully.
  7. 3 Fat Chicks
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