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Curried Courgette and Almond Soup

This recipe is in categories Healthy eating, Snacks, Soups and Sauces, Starters, Vegetarian
About this recipe
Healthiness : (6 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Number of servings: 4
Serving suggestions: Serve with crusty bread.
This is a vegetarian recipe


This is Sophie's soup, one of the soups made by pupils in the Spaldwick Community Primary School Soup Competition.

You can puree the soup in a food processor, liquidiser or using a hand blender.

Ingredients
  • one large onion - peeled and chopped
  • four large cloves of garlic, peeled and crushed
  • 4 x 5ml spoon (teaspoons) of curry powder (you choose how hot!)
  • 30ml (2 tablespoons) of olive oil
  • 75g (3 oz) of ground almonds
  • six small (12cm/4½") courgettes, sliced
  • 850ml (1½ pints) of vegetable stock
  • Salt to taste
Healthier version
Remember that stock usually contains salt, so only add extra salt if it is needed.
Equipment
  • Weighing Scales
  • Knife
  • Chopping Board
  • Teaspoons
  • Garlic Crusher
  • Pan
  • Wooden Spoon
  • Food Processor
  • Measuring Jug
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Sauté (gently fry) the garlic, onions and the curry powder in the olive oil on a high heat for 3 minutes, stirring all the time
  2. Add the courgettes and keep on stirring for a minute more
  3. Add in the stock and turn down the heat. Let it simmer for 15-20 minutes until the courgettes are tender
  4. Cool and refrigerate for several hours or overnight if possible
  5. An hour or so before serving time, puree the soup with the ground almonds and re-heat gently
  6. Check the seasoning and serve
Curried Courgette and Almond Soup - print view  Curried Courgette and Almond Soup - print view

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Comments
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Name: Kenji 15th April 2013
Very true! Makes a change to see someone spell it out like that. :)
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