Monday, February 15, 2010

Curried Zucchini Soup

-Wash and trim 5 medium zucchini. Cut up coarsely into pot. Add 1 large Spanish onion and 1 seeded green pepper, both coarsely chopped. Add 3 cups water, 1 ½ tsp. curry powder, and bring to a boil.

-When vegetables are soft, puree in food processor or blender. Add 1 ½ cup combined milk and cream (depending on how rich you want it to be), 2 cups plain yogurt, 3 tbls. Tamari, ¼ tsp. ground coriander, ½ tsp. turmeric, and one small bunch parsley, chopped. Chill. Serve with cut strips of zucchini and dollops of yogurt. Serves 8.

From: The Political Palate by the Bloodroot Collective

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