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
- Add extra virgin olive oil to medium saute pan
- Saute onions and zucchini until veggies are tender
- Add snap peas and cook for a minute
- Add garlic to pan and saute until you can smell it
- Add curry powder and stir for 1 minute
- Deglaze pan with water, stirring bottom of pan, to release flavorful bits
- Cook down for 5 minutes
- Add vegetable broth, and low simmer for 30 minutes
- Stir in peanut butter(I think another nut or seed butter would work as well)
- Simmer for 10 minutes
- Use hand blender in pan and blend to desired consistency
- Serve hot, or warm
- Garnish with sliced sugar snap peas
- Enjoy with garlic flatbread for dipping
Recipe by Food Filled Life at http://foodfilledlife.com/2012/07/24/curried-zucchini-soup-with-sugar-snap-peas/