This is rich tasting and elegant, different and delicious. It tastes creamy but without a drop of cream. The healthy yogurt makes it work and the curry powder adds an earthy brightness that’s perfection. I made this with Ethel’s farmer’s market zucchini, homemade chicken stock made from roasted chicken wing tips and mint from my garden. But I’m sure this recipe will work fine with good supermarket bought ingredients as well. But don’t forget to add your LOVE when making, the most important ingredient.


CHILLED CURRIED ZUCCHINI SOUP WITH APPLE GARNISH – serves 4 – adapted from Pierre Franey

1 Tbs. unsalted butter
1 medium white onion, sliced
2 cloves of garlic, chopped
2 tsp. curry powder
2 medium zucchini, trimmed and cut into 1/8” rounds
3 cups chicken stock
1 cup of plain yogurt (I used whole milk yogurt but not Greek)
1 Golden Delicious apple
2 – 3 stems of mint leaves for garnish


Melt butter in a large pot on medium heat. Add onions. Cook stirring until onions are wilted, 2 – 4 minutes. Add garlic and cook stirring for one minute. Add curry powder and salt to taste. Stir for one minute. Add zucchini and chicken stock.

Bring to a boil, then lower the heat to a simmer, cover and simmer for 10 minutes.

Puree the soup in a blender, food processer or use an immersion wand blender. I like to use the immersion blender best. It has been the best investment – quicker, easier and less mess. Just stick it in the soup and whir!

Refrigerate the soup, until very cold, preferably overnight.

When it is cold, whisk in the yogurt, reserving a little for garnish. Peel and core the apple, then cut into small cubes and stir it into the soup. Ladle the soup into bowls, garnish with a dollop of yogurt and some mint leaves.


For more recipes like this one, visit me at my website LOVE- the secret ingredient.

About The Author

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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