Velvety Zucchini, Carrot and Cucumber Bisque
A luxurious and creamy bisque made from tender zucchini, sweet carrots, and crisp cucumbers, perfectly blended with aromatic curry and rich broth, finished with a touch of dairy.
Ingredients
| 1 | tablespoon butter |
|---|---|
| 1 | onion, chopped (1 cup) |
| 2 | garlic cloves, minced |
| 2 | zucchini, cut into half-rounds (2 cups) |
| 3 | carrots, scraped and sliced (2 cups) |
| 2 | cucumbers, peeled, cored, and sliced |
| 1 | tablespoon curry powder |
| 6 | cups canned chicken or 6 cups vegetable broth |
| 1 | cup heavy cream or milk |
Instructions
| 1. | In a large soup pot, melt butter over medium heat. Add the finely chopped onions and minced garlic, sauté until fragrant. |
|---|---|
| 2. | Introduce the zucchini, carrots, and cucumbers into the pot along with the curry powder and the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, covered, for 20 minutes. |
| 3. | Remove the pot from the heat and let it cool until lukewarm. Using a food processor or blender, carefully puree the soup until smooth and velvety. |
| 4. | Return the pureed soup to the pot and stir in the heavy cream or milk. Gently heat the bisque until warmed through. Serve piping hot or refrigerate to serve chilled the following day. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 122.8 kcal |
| Protein | 1.8 g |
| Fat | 10.3 g |
| Carbohydrates | 7.4 g |
| Fiber | 1.6 g |
| Sugar | 3.4 g |
Published on Jul 19, 2024 by Luminița