Slow Cooker Thai Curried Zucchini Soup
My guys are fans of zucchini so what to do when presented with 4 big zucchini? Make Slow Cooker Thai Curried Soup that’s what. They won’t know it is zucchini. I know, I know trickery isn’t very nice, but I didn’t want to waste it. I didn’t feel like making zucchini bread as I need to something to throw in the slow cooker for dinner as I had to go off island in the late afternoon and I knew I wouldn’t feel like cooking when I got home. So slow cooker is also my go-to when I have long days.
Soup is good anytime. Even in the summer. Especially if it is made in the slow cooker. Six ingredients makesSlow Cooker Thai Curried Soup quick and easy. That only ingredient you might not have in your pantry is Thai Red Curry Paste, but it is worth having a jar handy. Dump and go about your day enjoying a home cooked meal later in the day.
It was a hit with my guys so I’ll be making it again. My guys thought that shrimp or chicken would taste nice so if you aren’t plant-based, you can add it.
Looking for other vegetarian slow cooker recipes? Find them here.
Ingredients
- 3-4 Medium to Large Zucchini, chopped
- 1-2 Tablespoons Thai Red Curry Paste
- 3 cups Vegetable Broth
- 1 can Coconut Milk
- 1 Tablespoon Palm Sugar or Brown Sugar
- 1 Teaspoon Kosher Salt
Preparation
- 1. Chopped your zucchini and put in slow cooker.
- 2. Add the rest of the ingredients stirring well.
- 3. Turn on slow cooker to High for 4 hours.
- 4. Purée soup with a blender.
- 5. Check seasoning and make adjustments.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.