Zucchini Curried Light Bisque
Zucchini season is coming to an end, celebrate with this spicy, creamy and low-fat bisque. It has a good kick of spice, if you like less heat cut back on the cayenne to a pinch or entirely. I made it with evaporated milk instead of cream and it’s creamy with fewer calories and just as much flavor. Don’t worry about your chopping skills, it all gets blended up in the end and will be beautiful.
Zucchini Curried Light Bisque
Extra virgin olive oil
1 cup chopped onion
½ cup chopped carrot
1 garlic clove, minced
½ tablespoon curry
1/8 teaspoon cayenne pepper (or a pinch for less heat)
1/8 teaspoon freshly ground black pepper
½ teaspoon sea salt
4 cups chopped zucchini
½ cup chopped peeled potato
2 ½ cup chicken or vegetable broth
1 can 12 ounces, low fat evaporated milk
1/3 cup chopped fresh basil
Nutmeg
Heat a large stockpot over medium-high heat, add olive oil, onion, carrot and garlic; stir until slightly softened but not browned about 5 minutes. Add curry, cayenne pepper, black pepper and salt, stir and cook for 1 minute or until fragrant.
Add zucchini and potato; cook for 2 minutes. Add broth, bring to a boil and keep at a low boil, uncovered until all veggies are tender; about 20 minutes. Add evaporated milk and simmer for another 15 minutes. Add basil and a couple grates of nutmeg. Blend soup with an immersion blender, until almost smooth but some chunks remain. If you like it super smooth keep on blending, I like something to chew on. If you don’t have an immersion blender do it in batches, in a food processor or blender; return to pot. Heat until hot.
Ladle into bowls and garnish with a sprig of basil.
This is gluten free, if using purchased broth double check the ingredients for gluten.
