curry zucchini soup

Marlene Nakamoto
September 05, 2019

The Marauder Cafe, the “live lab” of Waipahu High School’s culinary arts program, offers restaurant-quality lunches twice a week while training students for careers in the food industry. Curry Zucchini Soup is one of their most-requested dishes. 



  • 2 Tbsp. vegetable oil
  • 1 1/2 cups chopped onion
  • 2 lbs. zucchini, diced 
  • 1 garlic clove, minced
  • 1/2 tsp. dried thyme
  • 2 tsp. curry powder
  • 15 oz. can chicken broth
  • 1/2 cup water
  • 4 oz. Boursin garlic and fine herb cheese
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Heat oil in a Dutch oven over medium heat and sauté onion until translucent, about 3 minutes. Add zucchini, garlic, and thyme. Cook and stir about 5 minutes. Stir in curry powder and mix well. Pour in broth and water. Bring to a boil, cover and reduce heat to medium-low. Cook about 10 minutes or until zucchini is tender. 

Remove from heat and puree mixture with an immersion blender.* Return Dutch oven to heat and stir in cheese until melted. Add cream and heat through. Season with salt and pepper to taste. 

*Or, use a potato masher. The soup won’t be as smooth, but it will still be delicious.

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