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Indian-Style Zucchini Soup Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Zucchini Soup

Zucchini Soup

Zucchini, also known as courgette and baby marrow, is a summer squash from the gourd family that grows as a winter vegetable in India. In the Haryana state of India, where it is cultivated abundantly, this squash is called jugni.

Here is my simple and delicious Indian-style zucchini soup recipe. Try preparing it our way and share your experience.

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

1 serving

Ingredients

  • 250 grams zucchini, ends removed and chopped small
  • 2 tsp cold-pressed coconut oil/any oil
  • 1 medium onion, chopped small
  • 4 garlic cloves, chopped fine
  • 1 cup / 250 ml water
  • 1/4 cup (or as needed) water to adjust the soup consistency
  • 1/4 tsp salt
  • little less than 1/4 tsp black pepper powder
  • 1/2 tsp chopped hara dhania (cilantro)

Instructions

  1. In a pot or pan, add the oil and let it heat up. Add the chopped onion and saute until it turns light pink. Add the chopped garlic and saute for 30-40 seconds.
  2. Add the chopped zucchini and salt. Mix well. Cover with a lid and cook, stirring from time to time, for about 5 minutes.
  3. Add the water and stir a few times and cover with a lid. Check from time to time and cook the zucchini until soft, about 10 minutes.
  4. Remove from heat and let it cool down a little. With a hand blender, blend it to a fine puree.
  5. Return the zucchini puree to the stove again and add water to adjust the consistency. Heat it until it is hot.
  6. Transfer the zucchini soup to a serving bowl, garnish with a little black pepper powder and serve.

Indian-Style Zucchini Soup Recipe

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© 2021 Rajan Singh Jolly

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