Curried Apple and Zucchini Soup

Yes!  It’s finally the season where all of my friend’s zucchini plants are producing like crazy, and they’re gratefully giving their excess to me!

My own plants are kind of sluggish right now – after a bout with powdery mildew earlier on this summer they’re just starting to come back. However – for those of you with healthy plants, you’ve probably found that there’s always a few zucchini that hide in the vines until they’re gotten way too big to simply add to a stirfry.  They can be a little overwhelming to deal with.  (These are the zukes you try to give away to your friends!)

If I find myself with tons of bigger zucchini, I sometimes make a big batch of  zucchini garden pepper relish or bread and butter pickles, but this recipe is great if you just want to make a nice batch of soup.  My apple tree just started dropping its very tart, firm apples at the same time I got a few monster zukes from the EAC garden, so I dug out this recipe which I’ll share with you here – it’s one of my favourites for this time of year!

Curried Apple and Zucchini Soup


  • 1 medium onion, chopped, about 1/2 cup
  • 1 tablespoon butter
  • 2 medium zucchini, sliced or chopped, or one large –  about 1 1/2 to 2 pounds
  • 2 apples, peeled, diced
  • 3 medium potatoes, or 1/2 cup uncooked rice
  • 6 cups veggie broth
  • 2 1/2 teaspoons curry powder, or to taste.  (standard curry powder will make this a mellow, savoury soup, but experiment with different masalas!)
  • salt, to taste


In a large saucepan, melt butter over low heat; sauté the onion and apples until onion begins to yellow. Add potatoes or uncooked rice, curry powder and broth.  Bring to a boil, and simmer for about 7 minutes.  Add zucchini, then allow to bring to a boil again and simmer for another 10 minutes or until potatoes or rice are soft.

This soup is really lovely pureed with a dollop of yogurt and fresh herbs, but I often leave it chunky.  If you prefer a creamy soup, carefully puree the hot soup in the blender in small batches, or use a stick blender right in the soup pot.

Add salt and pepper to taste.

One thought on “Curried Apple and Zucchini Soup

  1. Was wondering last night what to do with all my zucchini now that I’ll be getting more this week…cooking up a batch now…added some hot peppers and ginger for a bit of zing

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