THE RECIPE JOURNAL · Lunch
Spicy Curry Zucchini Soup
This vibrant soup combines the fresh taste of zucchini with a bold, spicy kick that’s perfect for warming you up on chilly days. It’s easy to make and packed with flavor, making it a delicious and healthy choice for any meal.
FROM THE KITCHEN • Spicy Curry Zucchini Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting up a steamer basket over a pot filled with water just below the basket. Bring it to a boil, then add the zucchini. Cover and let it steam until the zucchini is just tender, about 5 to 6 minutes.
02
Step 2
Meanwhile, melt the butter in a saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent, which should take around 5 to 10 minutes.
03
Step 3
In a small bowl, combine the grated ginger, cumin, coriander, mustard seeds, cinnamon, turmeric, cardamom, cayenne, salt, and pepper. Stir this spice mix into the onions, making sure everything is well coated and fragrant.
04
Step 4
Add the steamed zucchini to the saucepan and cook it with the onion and spices for a couple of minutes until everything is heated through. Then, pour in the vegetable stock, stir well, and let it simmer gently until the zucchini is really soft, about 8 to 10 minutes.
05
Step 5
Carefully transfer the mixture to a blender in batches, filling it no more than halfway. Pulse a few times to get things started, then blend until you have a smooth, creamy soup.
06
Step 6
Serve the soup in bowls, garnishing each with a spoonful of fresh cilantro and a cinnamon stick for a little extra flavor and charm.
Why you’ll love it
This soup offers a perfect balance of heat and freshness. It’s light yet filling, making it great for any season. The zucchini adds a smooth texture, while the spices bring warmth and depth.
How to serve
Serve this soup hot with a side of warm naan or crusty bread. A dollop of yogurt or a sprinkle of fresh cilantro can add a nice cooling contrast to the spice. It’s also great topped with roasted chickpeas for extra crunch.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze leftovers for up to 2 months—just thaw and reheat gently on the stove.
