A delightful and creamy zucchini soup with a hint of curry, perfect for a cozy meal.
Cook the rice according to the package instructions and set aside.
Using leftover rice can save time and reduce waste.
Rinse the zucchini and chop it into bite-sized pieces.
Uniform pieces ensure even cooking.
Heat the olive oil in a saucepan over medium heat. Add the chopped onion, minced garlic, and curry powder. Sauté until the onion is translucent and fragrant.
Stir constantly to prevent the spices from burning.
Add the zucchini, Dijon mustard, and vegetable broth to the saucepan. Stir well and bring to a boil.
Ensure the zucchini is fully submerged in the broth for even cooking.
Reduce the heat to low, cover the saucepan, and let it simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Let the soup cool slightly, then transfer it to a blender and puree until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the pureed soup to the saucepan. Stir in the yogurt and cooked rice. Heat through gently.
Avoid boiling after adding the yogurt to prevent curdling.
Serve the soup hot, garnished with fresh herbs if desired.
A sprinkle of paprika or a drizzle of olive oil can enhance the presentation.
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