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Curried Zucchini Red Pepper Soup
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Curried Zucchini Red Pepper Soup
Category
Soups and Breads
![Image of Curried Zucchini Red Pepper Soup](https://images.getrecipekit.com/20240326204425-zucchini_squash.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- 1 medium onion, diced
- 1-2 garlic cloves, minced
- 2 medium-large zucchini, about 4-5 cups diced
- 1 large red pepper, diced
- 3 cups vegetable or chicken stock
- 2 sprigs thyme
- 1-2 teaspoons curry powder
- Fustini's Iron Fish Honey vinegar
- 1 tablespoon butter
- 2-3 tablespoons of cream
Ingredients
Directions
- Warm olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and sauté, until softened, about 3-4 minutes. Add garlic and cook for an additional 30 seconds until fragrant. Add zucchini and pepper, and cook stirring frequently until liquid evaporates and vegetables begin to soften.
- Stir stock into vegetables, add thyme sprigs. Cover and cook until vegetables are soft enough to mash with a fork, about 15 minutes. Process soup in a food mill, with an immersion blender or food processor. Return soup to the pot.
- Season to taste with curry powder, a splash of vinegar, butter and cream.
Recipe Note
For more herb-forward flavor, substitute with your favorite herb-infused olive oil.