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Curried courgette soup recipe

Curried courgette soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Courgette soup

This simple soup brings out the sweetness of courgettes, while adding a bit of spice with curry powder. Easy to make and with only a handful of ingredients, it's ready in less than an hour. Top with soured cream or Greek yoghurt for a bit of creaminess.

295 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • sea salt to taste
  • 4 courgettes, halved lengthwise and sliced
  • 1 litre vegetable or chicken stock

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender and translucent. Stir in courgette, and cook until tender. Pour in the chicken stock. Bring to the boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

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Reviews & ratingsAverage global rating:(265)

Reviews in English (206)

I think the success of this soup depends on the curry powder used. I made my own mix - turmeric, garam masala, ground coriander, cumin and a tiny bit of chili powder. I also added crushed garlic cloves. The soup was delicious and I'll certainly be making more-22 Sep 2010

Something else.Curry powder from a jar is very mild, so I mixed my own for this recipe. See my review.-22 Sep 2010

If you like your food green and murky looking then this is for you! Didn't taste of much at all - definitely lacking something but don't know what.-06 Aug 2009

Recipe Summary

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • Coarse salt
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 1/3 cup sliced almonds, toasted, for garnish

Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder cook, stirring constantly, until fragrant, about 1 minute.

Add zucchini, potato, and 4 cups water. Bring to a boil reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more than halfway) until smooth serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

New Year, new challenges. Plus a recipe for Curried Courgette Soup

I’m a great fan of a New Year. It’s like a great big breath of fresh air – you don’t know what to expect, but there is an unspoken optimism of what lays ahead.

Although 2012 has been the best for me yet, what with my dream wedding and everything, I know it’s not been the case for everyone around me. So for those of you that have had tough times, I hope you’ll be able to take something meaningful from the challenges you’ve had and that 2013 will be a whole heap better for you.

I’ve always set myself New Year’s Resolutions, much to the amusement of my close friends (one year I think the number reached double figures and I had to enlist the help of a special little notepad just to remember them all). But this time, my husband has jumped on board. Not having been in the best of health himself all year, he’s agreed to try for a healthier lifestyle, and although he’s yet to read the book, he’s agreed to try low-carb living for a bit, to see if it improves his vitality. We’re also combining this with another of my favourite endeavours, which is frugality. Having splurged so much in 2012 on weddings, honeymoons and cars, we’ve decided that 2013 will be our Year of Frugality. And not just food this time, either.

So that gives me a lovely focus for this blog next year low-carb and frugal recipes, which in itself can present a challenge as low-carb means high protein, which in turn can mean more expense, but never fear…I’m an old hand at this now!

Here’s one of my Dad’s favourite recipes to start you off with. It was discovered thanks to a glut of courgettes on his new-found hobby (aka The Allotment) and has proved to be a big hit with everyone, including my self-declared courgette-hating husband. Sorry about the absence of any photos…I was too busy eating the soup to remember to take any!

Curried Courgette Soup

a large knob of butter
1 large onion, halved and thinly sliced
1 tablespoon medium curry powder
sea salt and freshly ground pepper
4 courgettes, sliced
1 litre chicken stock
100ml single or double cream

1. Melt the butter in a large saucepan and add the onion. Add the curry powder and season lightly with salt and cook over a gentle heat for 10 minutes, or until the onion has softened.

2. Add the chopped courgettes and cook until soft – this will be approximately another 10 minutes.

3. Add enough stock to cover the vegetables, bring to the boil and then simmer gently for 20 minutes.

4. Blend to a smooth consistency, add the cream and heat gently. Adjust seasoning accordingly and then serve.

Wishing you all a very Happy New Year. Here’s to good times ahead!

We've been eating a lot of courgettes lately

While we didn't find the time to grow our own courgettes this year I've been buying them a lot and have been making courgette curry and a vegan version (using gram flour instead of egg) of my courgette and potato fritters almost weekly. We've also been eating lots of courgette bakes including this courgette and lemon cake and these courgette cookies.

If you're baking with courgette it's important to squeeze out as much water as you can before adding the courgette to your cake mixture. It's got so much liquid in it that neglecting to do this will affect your bake.

As much as I love the recipes above, particularly the courgette curry, this potato and courgette soup is my new favourite.

It's such an easy summer soup recipe and the potato helps to not only make it filing but also make it lovely and creamy.

I particularly like to serve this with homemade croutons - this also makes the kids more likely to try it! Soup has to be served with some kind of bread for the kids to be tempted to try it - especially if it's green!

1 onion
20g butter
1 garlic clove
3 courgettes
1 ½ tbsp. yellow curry powder
200ml white wine
700ml chicken stock
100g soured cream + extra for serving
100g smoked bacon lardons

For the garlic naan:
2 plain naan breads
20g butter
1 garlic clove
parsley, chopped
salt and pepper

Serves 4 – Hands on: 35 mins

Preheat the oven to 180°C fan.

Peel and finely chop the onion.

Melt the butter in a saucepan and fry the onion with a pinch of salt for 4 minutes until soft.

Meanwhile, peel and crush the garlic clove. Trim the courgettes and finely grate with a food processor fitted with a fine grating attachment.

After 4 minutes, add the garlic and fry for another minute.

Add the grated courgettes and fry them for two more minutes, then add the curry powder and fry for another minute.

Add the white wine and bring to the boil.

Add the chicken stock and bring to the boil. Cover the saucepan and cook the soup on a high heat for 5 minutes.

Meanwhile, fry the bacon lardons in a frying pan until crispy, drain on kitchen paper.

Put the naan on a baking tray and heat through in the preheated oven for 5 minutes.

After 5 minutes or once the courgette has softened, take the saucepan off the hob, add the soured cream and purée with a stick blender. Adjust the seasoning with salt and pepper.

Melt the remaining 20g of butter in the frying pan used for the bacon lardons. Peel and crush the garlic clove and fry the garlic in the butter for a minute. Brush the garlic butter over the baked naan and sprinkle with parsley.

Distribute the soup between four bowls, top each with a spoonful of bacon lardons and a dollop of soured cream. Serve with garlic naan on the side.

  • 2 medium zucchini
  • 2 apples
  • 1 medium onion (chopped, about 1/2 cup)
  • 1 small clove garlic (minced)
  • 1 small carrot (shredded)
  • 1 tablespoon butter
  • 4 cups chicken stock (preferably low sodium or unsalted)
  • 2 1/2 teaspoons curry powder (or to taste)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: cilantro or Italian parsley leaves

Slice or chop the zucchini set aside.

Peel the apples, core them, and then dice.

Melt the butter in a large saucepan or Dutch oven over low heat.

When the butter is hot and the foaming subsides, add the onion, garlic, and carrot. Cook slowly until the onion is translucent and slightly yellowed, stirring frequently.

Add the zucchini, diced apples, chicken stock, and curry powder to the onion mixture and increase the heat to high. Boil for 2 minutes.

Reduce heat to low, cover, and simmer for 20 to 25 minutes.

Carefully puree the hot soup in the blender in small batches. Add kosher salt and freshly ground black pepper to taste.

Serve the soup garnished with cilantro or Italian parsley leaves. Enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

What’s so special about this recipe?

I originally published this zucchini recipe back in 2017. Since then, I’ve had hundreds of people reach out and share how much they love this curry. Here’s what I think makes this recipe special:

  • The cooking process brings out the sweet and rich flavors of zucchini. This plays well with the earthy, spicier flavors of curry.
  • An extra onion adds another layer of caramelization and complements the zucchini.
  • The spices are subtle, which make the final dish pronounced in flavor, but not overwhelmingly spicy.

📝 What you need


Parsnips are in season here in the UK from late August right through to March. The really huge ones can be a bit woody in the middle so look out for some medium-sized ones like mine below.

Curry powder is a ready-blended mix of spices which makes this a super-quick soup. Mine contained coriander seeds, cumin, turmeric, garlic powder, cassia, cardamom, chilli powder, star anise, bay leaf, cloves and mace. Let's face it - no one wants that many individual jars in their cupboard! If you prefer to mix your own spices I would recommend ground coriander, turmeric and cumin, and as much chilli powder as you fancy!

Vegetable stockcan be deceiving as some have some sneaky milk powder added, gahhhh! So do check the label before you buy.

Vegan cream has become so much easier to find in recent years, and is now stocked in most supermarkets. I like this double cream below but any plant-based cream will work well, or plant milk to make this a bit lighter.


There&rsquos no fancy equipment needed to make soup, of course, though to get a silky smooth texture you do need a way of blending it.

I use a stick blender which is so quick and easy as you just shove it in the saucepan, blitz for a minute or two and you&rsquore done. They are reasonably priced, you can pick up a basic model like this one* for just over £10 these days, and if you make a lot of homemade soup you won&rsquot regret it.

Mine is this Dualit model* which also has a chopping bowl and whisk, both of which I use a lot.

Alternatively, if you have a blender or food processor you can pour the soup into it, blitz to a smooth purée then return it to the pan.

Curried Cream of Zucchini Soup

Despite the near 100 degree temperatures here in Arizona, I’ve been on a bit of a soup kick.

I love to have a big warm bowl and pair it with a cheese crisp made with my Homemade Spelt Tortillas, and, since I’m sitting cool and comfy in my air-conditioned space, I don’t really care that the sidewalks outside are searing hot.

This is typically how it goes for me though. Cold smoothies in the winter, piping soup in the summer. Go figure.

While my Creamy Lemon Broccoli Soup is usually my go-to, I figured, while I have the urge, I ought to test out a few new kinds, giving the blog a few more options in the process.

This soup was a winner from the start, and it brings into the picture one of summer’s most abundant vegetables: zucchini!

Paired with a few basics and a pop of curry, this seemingly ordinary soup becomes something reminiscent of what you might discover in an elegant restaurant.

Top it with sprinkle of chopped cilantro, toasted pumpkin seeds, and a squeeze of lemon juice for something even more delicious and filling.

Sweet Potato and Courgette Soup

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  • 350 g sweet potatoes, peeled, cut in pieces (3 cm)
  • 130 g courgettes, cut in pieces (3 cm)
  • 90 g onions, quartered
  • 15 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 30 g olive oil
  • 1 heaped tsp vegetable stock paste
  • 600 g water
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper