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Curried Summer Squash Soup
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Course:
Main Course, Soup
Cuisine:
Five Spice, Vegan, Vegetarian
Year:
1994
Servings:
10
pounds of zuch
Ingredients
10
pounds
zucchini
(sliced; or yellow squash - any combination)
2-3
onions
(sliced)
3
Tablespoons
curry powder
3
Tablespoons
cumin
2
Tablespoons
coriander
1
Tablespoon
cardamom
salt
(to taste)
2
bricks
tofu
(cubed)
½
cup
apple cider vinegar
1
teaspoon
black pepper
1
Tablespoon
garam masala
1
teaspoon
white pepper
Instructions
Oil in stock pot. Add veggies.
Add spices. Stir to coat veggies
Add veggie brother to cover (see note).
Add tofu and vinegar - cook until vegs are tender.
Cool. Then process until smooth.
Serve chilled. Garnish with cilantro.
Notes
The details about "add veg broth to cover" are indistinct but perhaps say something like, "COVER BY ?? ADD ONE CAP VEG POWDER (4-5 TBS."