Puréed Zucchini Soup With Curry

Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 pounds zucchini, diced (about 7 cups diced)
• 2 teaspoons curry powder
• 6 cups chicken stock, vegetable stock or water
• ¼ cup basmati rice
• Salt to taste
• Freshly ground pepper (I like a lot of it in this soup)
• Pinch of cayenne
• 2 tablespoons fresh lemon juice

For garnish

• 2 tablespoons chopped chives
• 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer
• Garlic croutons (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    262 calories; 8 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 13 grams protein; 10 milligrams cholesterol; 721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

• Advance preparation: This will keep for a couple of days in the refrigerator but tastes best on the day it’s made. It can also be frozen.

50 minutes