Friday, July 6, 2012

Zucchini Soup

4 to 6 servings.

1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
zucchini, (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup basmati rice
Salt to taste
Freshly ground pepper
Pinch of cayenne
2 tablespoons fresh lemon juice

For garnish:
2 tablespoons chopped chives

1.      Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant.
2.      Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
3.      Purée the soup with blender.
4.      Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing with chopped chives.

Narelle Stegehuis, is a practicing medical herbalist and naturopath specializing in restorative endocrinology for women, with over 14 years clinical experience.  She is both an accomplished writer, editor and technical training advisor for the Complementary Health Care Council.  A recipient of the Australian Naturopathic Excellence Award, Narelle adopts an integrated approach of both medical science and traditional complementary health care principles. 
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