It’s winter again and that means it is soup season. It has been kind of warm in San Francisco, but that hasn’t stopped me from whipping out the pots and cooking it up anyway. Any excuse to make soup, is what I always say. Soups are easy, tasty and last for more than one meal.
This soup is based on a curried zucchini & leek soup from the book, “for the love of SOUP” by, Jeanelle Mitchell. Her soups always start out pretty good, but I feel that they lack flavor. The vegetable combinations work very well together and then I add some extra seasoning.
1 Tbsp. Olive oil
2 Large leeks, white parts only. Cut lengthwise then thinly sliced.
1 tsp. curry paste (I like Patak’s hot curry paste)
2 Cloves garlic, thinly sliced
1 tsp. ginger minced
1 Large Russet potato peeled and cubed
2 Large or 4 small zucchini halved and cut in to 1/2″ pieces
4 Cups stock or broth (I use chicken broth or homemade stock)
1 tsp. salt
1) In a medium size pot heat the oil over medium heat. Add the leeks and saute for 6 minutes. Add garlic and ginger cook for 2 minutes. Add the curry paste and cook for another 2 minutes.
2) Add zucchini, potatoes and broth or stock. Bring to a boil then reduce heat and simmer until vegetables are tender, about 20 minutes. Let soup cool.
3) When cool puree soup in pot with immersion blender, or transfer to blender or food processor in batches and blend until smooth. Once soup is blended return to the pot, add salt, and simmer until heated.