Zucchini soup with curry
Ingredients
Features
Description
With the addition of curry in this soup, zucchini taste becomes more pronounced, more enjoyable.
1. Heat the oil in a large saucepan. Fry onions, stirring occasionally, for 3 minutes, until the vegetables are soft.
2. Add broth, zucchini and curry, as well as a pinch of salt, if not the salty soup. Bring to a boil, reduce heat, cover and cook over low heat 25 minutes or until vegetables are tender.
3. Give the soup to cool slightly, then pour into a food processor or blender. Beat soup puree.
4. Return the soup to the pot and add sour cream. Heat over low heat (not boiling).
5. Season if necessary, pour into bowls and serve.
Note
For the basics of the soup broth can be prepared from a cube. In such a case it may need to add more cream. The soup freezes well, but freeze it without the sour cream, add it before serving.
Translated by site: wday.ru
