The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃.

Curried Zucchini Soup with Capsicum & Potato

Ingredients:

• 3-4 zucchini cut into small cubes
• 1 onion finely chopped
• 2 capsicums – green bell peppers or red/yellow/orange bell peppers finely cut
• 2 medium potatoes peeled and cut into small pieces
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt and pepper
• Oil
• Cilantro for garnish
• 1 carton vegetable broth (about 5 cups broth or water)
• ½ cup milk (optional) or 1/2 coconut milk (optional)

Directions:

• In a large pot heat 2 tbsp oil. Sauté onions until translucent 3-5 minutes. Add the spices and mix into the onions. Next add all the vegetables, salt, pepper and 2 cups broth. Stir and cook covered until vegetables are tender about 10 minutes.
• Add the remainder of the broth and heath through. Turn the stove off and blend soup with a hand blender. Place the pot back on the stove and add milk or coconut milk if using and heat soup until bubbling.
• Add cilantro and stir in. Soup is ready.

• Serve soup with extra garnish of cilantro.