The delicacy known as “Baked Alaska” consists of cake and ice cream and is topped with a caramelized meringue. Instead of baking the meringue, you can caramelize it with a kitchen blowtorch. To create a signature meal, experiment with the ice cream flavor; cherry ice cream is my favorite!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 tablespoon curry powder
- sea salt to taste
- 4 small zucchini, halved lengthwise and cut into 1 inch slices
- 1 quart chicken stock
Instructions
- 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. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts
| Calories | 74 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 537 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this easy recipe since college! (12 yrs ago) still a household favorite for zucchini lovers.
This soup is easy and delicious! I modify it a bit: I add roughly the same amount of potato as zucchini, diced, and add it with the zucchini – this makes the soup heartier. Then, I stir in a bit of heavy cream at the end.
Super easy and very tasty! Thank you!
I’m making this right now for the third time… it’s so easy and yummy! I use veggie broth and add tofu when I blend. even extra firm tofu blends in great with the food processor I use. Both of my vegetarian teens LOVE this soup! and one of them thinks he hates zucchini. ha! thank you for this recipe!
I found the original recipe could have a little more flavour so I added 2 green apples, 1 tbsp of maple syrup, and 2 stalks of celery as well as 1 tsp of cumin. Delicious soup!
I added two cloves of garlic since (in my opinion) everything is better with garlic. Half of the recipe I froze for another meal. I will make this again as it’s a great way to use all that prolific zucchini in the garden.
So simple and healthy! I think it would be delicious over rice too. The only change I made was that instead of chicken broth I used “Better than Bouillon” brand vegetarian “not chicken” base. I will definitely be making this again.
Great recipe! Very easy to prepare and very tasty. I cut the recipe in half, and the only thing I added was a small pinch of red pepper flakes because I like heat. I used grated zucchini instead if slicing it as described in the recipe.
I loved this recipe. I double the batch and used it for lunches for 6 days. I added garlic, turmeric, and chick peas. The chick peas make it more hearty and help for a full meal instead of as a side!
So easy, and so good. Will definitely make again.
I added 1 1/2 tablespoons of curry powder, instead of the just 1 tablespoon. The soup was absolutely delicious!
Amazing results for so few ingredients!
Amazing results for so few ingredients!
My favorite summertime soup. I add a little more curry powder to give it a little more flavor.
Very good! I added garlic, ginger, and hot peppers to the onions while sauteeing. I also put in butter and a splash of milk because I like my soups more creamy!
This is a good way to use up a lot of zucchini. I fried 3 slices of bacon, then used the bacon fat instead of olive oil and used the crumbled bacon for garnish. I don’t eat junk food or fast food or sweets, so a little bit of bacon won’t wreck my health. Added a couple cloves of garlic with the onion. Very good soup.
So easy and good. Added a couple shakes of cayenne and some fresh ginger. Also subbed one of the cups of vegetable broth for coconut milk.
Super easy, super flavorful!! Great for using the bumper crop of zucchini. I love this soup served cold or hot.
I changed a lot to this soup. I added cumin, a whole head of garlic and half a cup of cream. It turned out amazing
A very good soup, can be served either hot or cold. It can be a little thin, so adding cubed new potatoes or sweet potatoes with the broth is a good idea, unless you really want to keep it totally low cal. If adding sweet potato (1 is enough) substitute a can of unsweetened coconut milk for some of the broth. WOW! Also, really needs 2 T of curry, not just 1 T.
This is amazing! I did add a small sweet potato after reading some of the reviews. It was so easy to make. The first serving I ate plain, 2nd one I added some cannelllini beans, third time a few pieces of ham. You could anything to this soup or just leave it plain. So good. And I think it tasted better the 2nd and 3rd day. I’m going to make it without the potato next time. Might add cauliflower….The possibilities are endless! Love Love Love!!!