Curried Zucchini Soup

I made the most delicious soup the other day and it far exceeded my expectations. It’s super simple and quick. I discovered the recipe in a book I bought on my last trip to the US. It’s called Soup Bowl (ISBN: 978-1-4075-3140-3) and so far I haven’t had a bad soup out of it. I modified the original recipe by using yogurt instead of sour cream. As usual I didn’t photograph it so you’ll just have to imagine how beautifully green this soup is. Here’s what you’ll need…

• 2 tsp butter
• 1 large onion, finely chopped
• 900g zucchini (courgette) chopped
• 2 cups chicken or vege stock
• 1 tsp curry powder
• 1/2 cup natural yogurt
• s & p

And here’s the process

1. Melt the butter over medium heat
2. Add the onion and cook for 3 minutes
3. Add the zucchini, stock, curry powder. If using salt-free stock add a large pinch of salt.
4. Bring to a boil, cover, reduce heat and cook for 25 minutes
5. Use a hand blender or food processor to puree the soup…leave a few chunks for texture
6. Stir in the yogurt and taste. Season if necessary and serve