I’ve been making this delicious, low-fat soup for so many years that I think of it as my own. However, it is actually adapted from the circa 1987 cookbook, Eater’s Choice, by Dr. Ron and Nancy Goor. They refer to it as “one of the greatest recipes known to mankind” with only the slightest hint of hyperbole. That recommendation led me to try it in spite of its seemingly odd combination of ingredients — zucchini, rice, yogurt, prepared Dijon mustard, and curry powder — and it has been a mainstay of my soup repertoire since then.
This quick and easy soup recipe works on many levels other than its excellent flavor. Although it has no added fat, it makes a hearty, satisfying soup course or main dish. It can be assembled in a flash and is ready to serve in 30 minutes or less. True soup decadence can be achieved, if preferred, by substituting cream for all or part of the yogurt included in the recipe. It can be served hot or cold and is gluten-free. And, finally, for the vegetable gardeners among us, this soup provides one of the best uses I know for coping with the excess produce of zucchini plants, which are known (and occasionally moaned) for their exuberance.
Served with salad and rarebit or a cheese sandwich, this soup makes a satisfying and nutritionally complete meal.
ingredients
5 medium-sized zucchinis (courgettes), sliced
1 onion, sliced
1-3 garlic cloves, peeled and sliced
3 tablespoons rice
2 cups vegetable broth (for the vegetarian version) or chicken broth
1 1/2 teaspoons curry powder
1 1/2 teaspoons prepared Dijon mustard
1/2 cup Greek-style yogurt (or cream, for a richer version)
Salt and pepper, to taste
preparation
- In a large sauce pan, heat curry powder and stir for approximately 1 minute until fragrant. Transfer to a small bowl and set aside.
- In the same sauce pan, combine zucchinis, onion, garlic, rice, and broth. Cook on a medium-heat burner for approximately 20 minutes, or until the vegetables are quite soft.
- In a blender, puree the zucchini mixture until very smooth, adding a tablespoon or two of water, if needed. Add mustard, curry powder, and yogurt (or cream) and briefly pulse two or three more times. Add salt and pepper, to taste. Serves 4.
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I’m looking for some interesting chilled soup recipes for this summer and this would be perfect….thank you for sharing.
Ooooh…all the flavors I love and none that I don’t! This soup looks and sounds delicious! And, you are spot on when you say zucchini plants can be exuberant; I often find myself with an abundance of all kinds of vegetables, especially zucchini, that require that I find creative uses for them. After a while friends cannot abide my garden’s generosity and no longer answer the door if I have a bag of veggies in my hands. Woe be to the friends who leaves their cars unlocked!
Many thanks, Cecilia. I admire your bold approach to the excess veggie issue.