Yellow Zucchini/Squash Curried Soup with Blossoms and Vegetable
Awesome vegetarian/vegan soup recipe for the summer nights that aren’t too hot! This recipe is light and refreshing but might give you a bit of sweat from the heat. This recipe takes advantage of all the squash plant has to offer. If you have never had a squash plant growing before, it grows very large and wildly. The squash produces a lot of vegetables and flowers from just one plant. The blossoms are a perfect vehicle for stuffing and frying which I decided to do for this recipe. This recipe has a lot of Indian flare to it with my modern spin and take. Here is the recipe I hope you enjoy it!
Recipe Ingredients
For the Curried Squash Soup
4 yellow zucchini/squash cut in half and sliced 1/4 inch thick
2 spring onions cut in half and sliced
2 tbsp of butter
2 tbsp of olive oil
2 cloves of garlic
1 tsp of fresh ginger minced
1 1/2 tbsp of curry powder
1 tsp of turmeric
1/2 tsp of ground coriander seed
2 1/2 cups of water
1 can of coconut milk
salt to taste
Vegetable
2 cups of cooked lentils
1 cup of small cut broccoli heads (brunoise)
2 cups of green cabbage small diced
1 cup of yellow zucchini small diced
1 cup of green zucchini small diced
1 cup of spring onion diced
1 jalapeno small diced
1 garlic clove minced
1 tbsp of curry powder
1 tsp of cumin ground
2 tbsp of olive oil
1 tbsp of butter
salt and pepper
Squash blossoms
8 squash blossom
1/2 cup of goat cheese or ricotta
1/4 cup of kefir jalapeno cheese
salt
Cilantro and radish flowers
Recipe instructions,
For the yellow squash soup,
In a medium soup pot on medium heat, add butter, olive oil, onions, and squash with a tsp of salt. Cover the pot and allow to cook for 7-8 minutes shaking the pot with the lid on periodically. Then take the lid off and add garlic, ginger, and spices. Cook for another 2-3 minutes without letting the vegetables brown. Then add water, coconut milk, and another pinch of salt. Cover and cook for 25 minutes and then transfer everything to a vitamix and puree until smooth. Adjust the seasoning if need be with salt and spice. Set aside and keep warm
For the squash blossoms,
Mix the two cheeses together and season with salt. Place in a plastic pastry bag without a tip. Cut the end of the bag off with scissors and fill each squash blossom with the cheese mixture.
For the tempura batter,
Mix all the ingredients in a bowl with a whisk and set aside.
For the vegetables,
In a large saute pan add butter and olive oil with all of the vegetables. Season with a 1/2 tsp of salt and cook for 4 minutes. Then add garlic, ginger, and spices. Cook for another 4 minutes. Drain the lentils and add 1 1/2 cups to the vegetables medley. Cook for another minute or two until the vegetables are tender, season with salt and pepper if need be.
To Finish,
Bring a small fryer up to 315-325 degrees or a saute pan filled with 1 1/2 cups of oil. Dip each squash blossom into the tempura batter and then place in the frying pan. Fry for 2-3 minutes until crispy. Strain out onto a paper towel and season with salt. Meanwhile using a ring mold add your lentil-veggie medley to the bowl. Pour your squash curry soup around the vegetables. Place a squash blossom on top and garnish with radish flowers and garlic oil. Serve and enjoy!
