Spinach Zucchini Soup

2 tablespoons vegetable oil
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 medium potato, peeled and cubed
1 large zucchini, peeled and cubed
1 Jalapeno chili, deseeded and finely diced
1 cup broth or vegetable stock
1 (13.5 ounce) can coconut milk (Thai Kitchen brand)
5 ounces fresh spinach

4 slices stale ciabatta (or dense whole wheat) bread, cubed
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon Herbs de Provence


  1. Fry the croutons: on medium high, heat the olive oil, garlic, and Herbs de Provence in a non-stick pan. Add the bread cubes, stirring often, until crunchy and lightly browned. Remove from heat and set aside.
  2. Heat the vegetable oil in large soup pot. Add the spices and stir for a minute.
  3. Add the potato, zucchini and chili and stir to coat in the spices. Cover the pot and cook over low heat for five minutes.
  4. Add the broth or vegetable stock and coconut milk. Increase the heat to medium until the soup starts to boil. Reduce heat to low and simmer for another 10 minutes or until the potato is fork tender.
  5. Using a slotted spoon, remove the potato pieces to a bowl and mash by hand. Then return the mashed potato to the pot. (This step isn’t essential, but it makes it easier to blend the soup at the end. If you don’t do it, the soup will take a long time to blend and can get too cool.)
  6. Add the spinach to the pot and stir. Turn the heat back to medium and cook for another 3 minutes.
  7. Remove from heat.
  8. Put on an apron to protect your clothing from bright green spatter.Then, using an immersion blender, blend the soup until completely smooth.

Serve the soup topped with the croutons.

Do not skip the croutons. They add a lot to the soup.
This is a bright green soup with a definite spinach flavor.
Does need salt, but I like to leave that to the individual to add.

Family Recipes