Curried Zucchini Soup with Sugar Snap Peas

July 24, 2012 | 2 Comments

Curried Zucchini Soup with Sugar Snap Peas and Peanut Butter

This curried zucchini soup was inspired by my new friend, who has an amazing green thumb. I was visiting her yesterday.  She and her husband have a lovely, warm, welcoming home and a stunningly, beautiful property with a huge, fenced vegetable garden in the middle of their yard. The fence keeps the many fearless, gentle deer who live on their property, from eating their delicious vegetables.

Zucchini and Sugar Snap Peas

A few minutes after I arrived, my generous, kind-hearted friend led me out to her garden and handed me a bag, to fill with cut and come lettuce, while she filled another bag with sweet as candy, sugar snap peas. When we went back inside, she gave me three  gigantic zucchinis, as well as a plate of fresh baked cookies, to take home with me.  The cookies have their own story. This is the story of the zucchinis and sugar snap peas.

Curried Zucchini Soup Up Close

I really love the versatility of large zucchinis. They have a lot of tough seeds, so you do not want to cut them in coins. I cut them in half and scoop out the seeds and stuff and bake them. I grate them and use them in quick breads, and pancakes. I cut them in strips, roll them in  breadcrumbs and bake them, as zucchini fries. I grill them whole, use them in sautes, chopped salads, and in stews or soups.

Curried Zucchini Soup

This soup has it all,  a bit of heat from the curry, and sweetness from the sugar snap peas, and velvety succulence, the natural peanut butter provides. It was a little too spicy for Georgia, my soon to be 3 year old.  Marjie, my four year old absolutely loved it though, as did Dominic and myself. The sliced sugar snap peas add an extra lovely, sweet crunch, that totally enhances the flavor experience.

Curried Zucchini Soup with Naan

I made some garlic flatbread to go with the soup. Everyone thoroughly enjoyed dipping with it, except for Georgia, she ate it plain.


Curried Zucchini Soup with Sugar Snap Peas
Recipe type: Soup, Main Course
Author: Jillian
Serves: 4
  • 2 Tbsp extra virgin olive oil
  • 1 extra large zucchini, seeded and roughly chopped
  • 2 medium onions, roughly chopped
  • 5 cloves garlic, peeled and roughly chopped
  • 10 sugar snap peas, strings removed and sliced, plus 4 sliced for garnish
  • 2 Tbsp favorite curry powder(I use one from Taiwan, great flavor, with a hint of heat)
  • 3 cups organic vegetable broth
  • 1 cup water
  • 1 1/2 tsp natural peanut butter
  1. Add extra virgin olive oil to medium saute pan
  2. Saute onions and zucchini until veggies are tender
  3. Add snap peas and cook for a minute
  4. Add garlic to pan and saute until you can smell it
  5. Add curry powder and stir for 1 minute
  6. Deglaze pan with water, stirring bottom of pan, to release flavorful bits
  7. Cook down for 5 minutes
  8. Add vegetable broth, and low simmer for 30 minutes
  9. Stir in peanut butter(I think another nut or seed butter would work as well)
  10. Simmer for 10 minutes
  11. Use hand blender in pan and blend to desired consistency
  12. Serve hot, or warm
  13. Garnish with sliced sugar snap peas
  14. Enjoy with garlic flatbread for dipping



2 Responses so far.

  1. Diane Massey says:

    My dear new friend,
    I am sooo impressed with your blog! I can’t begin to tell you how very excited I am to be a part of your new venture and to learn how to cook. Serious, the food looks devine! I can’t wait to make the flatbread…yum!!
    Also, what nice things you had to say about that garden lady! Maybe you could introduce me to her.
    Thank you also for introducing me to a blog. I had no clue!!!

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