Tuesday, 19 November 2013

Spicy and Stimulating Starter

This recipe for zucchini soup is flavored with curry powder, ginger, cayenne, and freshly ground pepper.

Serve it chilled for an interesting and invigorating contrast of cold and hot vegetable soup recipe. Vegetable stock, butter, and tomatoes enhance the natural flavor of the zucchini and create a masterful culinary dish that is elegant and ambrosial. This is especially delicious accompanied with some toasted bread.

This healthy food recipe, adapted from The Saturday Evening Post Fiber & Bran Better Health Cookbook, also makes a scrumptious vegetarian dish. For a healthier or vegan version, you can omit the butter and add cooked rice or mashed potatoes instead to make it creamy. The vegetable stock has to be prepared before you begin making this appetizer recipes dish.


3 small (2 lb.s) zucchini (diced)
2 yellow onions (peeled and sliced)
3 tomatoes (about ½ lb.)
4 cups vegetable stock
2 + 1 tablespoons butter
1 teaspoon whole wheat flour
1 teaspoon curry powder
1/8 teaspoon ginger
½ + teaspoon salt
Cayenne pepper
Pepper (freshly ground)

Preparation Instructions

1.Place a large skillet over medium high heat and melt 2 tablespoons of butter in it. Add the zucchini and onions and sauté until tender. Add the vegetable stock and cook 20 minutes.

2. Slice the tomatoes. Melt 1 tablespoon of butter in another skillet. Add the tomato slices and sauté for 1 minute.

3. Pour the tomatoes into the zucchini mixture. Bring to a boil.

4. In a bowl, blend together the flour, curry powder, ginger, salt, and a dash of cayenne pepper. Pour into the zucchini mixture, stirring well. Simmer for 7 minutes. Strain. Season with salt and pepper.

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