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
Recipe by Food Filled Life at