Curried Lentil & Zucchini Soup

Curried Lentil & Zucchini Soup

Now that winter is well on it's way, there's nothing better than making a huge pot of soup, freezing some, and making a heap of easy meals out of it!
Here is one I created after having too many zucchinis growing in my garden. You can add as much curry powder as you like, and if you're not a fan, just stick with the veggie stock, I love to add chilli too.

zucchini lentil veggie soup recipe for weight loss vegetarians


  • 5 zucchini
  • 4 long celery stalks
  • 1 brown onion
  • 1-2 tablespoons curry powder* (depending on your curry preference)
  • Salt and freshly ground black pepper to taste
  • 4 cups water (and more as needed)
  • 1 400g can of lentils


  • *Use a pre-blended curry powder, or make your own. I use a combination of equal(ish) parts ground cumin, coriander and garam masala, then 1/2 that amount of turmeric, cardamom and chilli powder. But do whatever you like.



  1. Chop up the veggies and toss into a big pot with the curry powder, a good pinch of salt and pepper, and 4 cups of water. Stick on a burner over medium heat and cover. Cook for about 8 minutes, making sure that the water never fully evaporates (just add more if needed) and conitunue to cook the veggies until they are all soft and tender.
  2. Remove from heat and either with a hand blender or a regular blender, purée the veggies. ( I like to leave them a bit chunky.)
  3. Place purée back into the pot and add in the lentils. Bring the soup back to a boil, then turn the heat down to low. Cover and let the lentils cook for another 5-8 minutes.  And if you think that the soup is too thick, add more water; if it's too thin, cook down for little longer.

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