Recipe: Zucchini Curry Soup

Zucchini Curry Soup // Serves 6

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, roughly minced
• 2 tablespoon curry powder
• 2 teaspoons sea salt, or to taste
• 1 large potato, chopped
• 1 large carrot, chopped
• 4 six inch zucchini, chopped
• 1 quart veggie stock
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• Heat the oil in a large pot. Stir in the onion, garlic and season with curry powder and salt. Cook and stir until onion is tender. Stir in potato, carrot, and zucchini. Pour in the stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, until the veggies are very tender.
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• Remove soup from heat and serve with some good bread.
• You could also puree this soup if you like it less chunky.