Creamy Curry Zucchini Soup
I’ve recently made the jump to having my fruit and vegetables delivered weekly, and I’m using a subscription box which is guaranteed local, fresh and certified organic. To put it lightly, I am absolutely loving it and can’t believe I never did it sooner.
Every Tuesday morning I have a big box of beautiful vegetables at my door, and I get so excited to see what’s in it and plan some food for the week. My favourite part about it is that I know it’s seasonal. I don’t need to go searching in the supermarket for what is local and well priced. If it’s in my box, I know that it is the perfect time to eat that particular item.
Naturally in Summer, zucchinis are plentiful – and it is one of my favourite vegetables! If people don’t like it, I know they just haven’t had it fresh, or it has been overcooked. Whenever I have an abundance of a particular vegetable, I like to make soup (even in the Australian Summer which some might think is a bit mad).
Benefits Of Soup
Soup is great for:
- Using up any vegetables that need to be used
- Stocking up the freezer with meals that actually stay beautiful once frozen, therefore having a home cooked option on nights when I don’t feel like cooking
- Getting veggies and bone broth into my kids. My oldest, who is five, just loves soup and will eat almost any soup that I give to him. Zucchini he would never eat, but zucchini soup he will smash. I take this as a win and use the opportunity.
- Digestion! I find it really beneficial to give the digestive system a rest with soups. They are cleansing, good for the soul, and good for the gut.
- A source of bone broth! I’m a huge fan of incorporating bone broth into your diet, it is so healing. Although sipping on plain bone broth is not my favourite. So using it as the stock in a soup is wonderful, and it makes the flavour incredible. I mostly use Best Of The Bone concentrate, and occasionally I have homemade chicken broth (which I make after I roast a chicken).
What Makes A Healthy Curry Paste
WHat makes this recipe so easy (and tasty), is that I use a premade curry paste filled with flavourful aromatics. Unfortunately most store bought curry pastes are filled with vegetable oils.
For a long time I left curry making for times when I had time and space to make my own paste. Until I found Church Farm General Store curry pastes and life changed forever. I am obsessed with these and will sing their praises forever!
They are fresh, homemade, free of nasty ingredients, and best of all taste unbelievably incredible. If you haven’t tried these, I urge you to. It is the only curry paste I will consume.
Creamy Curry Zucchini Soup
A simple low-carb and dairy-free soup packed with zucchinis and fragrant curry paste.
- 1 tbsp olive oil
- 1 medium leek, white part sliced
- ¼ cup green curry paste
- 6 medium zucchinis, sliced into chunks
- 750ml chicken broth
- 250ml coconut milk, canned
- Salt and pepper to taste
- Heat olive oil in a large pot over a medium-high heat. Add in the leek and cook, stirring occasionally for 5 minutes.
- Add in the curry paste and allow it to cook off slightly, becoming fragrant, about 2 minutes.
- Add in the zucchini and toss.
- Pour in the chicken broth along with 250ml of water (optional depending on how thick you like the soup).
- Bring to a simmer, and use a wooden spoon or silicone spatula to ensure there is no curry paste sticking to the bottom of the pot. Simmer for 20 minutes, or until the zucchini is tender.
- Add in the coconut milk, then blend with an immersion blender until smooth. Season to taste with salt and pepper. Serve.
- The best canned coconut milk is the Ayam brand.
- This is a great freezer stocker! Pour into individual glass containers, allow to cool completely without the lid. Then place the lid on and freeze.
- If I don’t have homemade chicken broth, I use Best Of The Bone bone broth concentrate.
- I use Church Farm curry paste for the best results.