This Curried Zucchini and Cauliflower Soup is the second delicious soup I’m featuring from Bateleur Tented Camp in Kenya. How does a chef come up with fantastic recipes based on fresh ingredients for guests returning from safari? The Masai Mara is not an urban city with access to lots of produce.

Executive Chef Joseph Nkoyo and Chef Michael Chui have managed to succeed in this unusual setting on the Masai Mara. It’s hard to compete with photographing lions, elephants, giraffes ands cheetahs. It’s a challenge growing fresh vegetables and herbs in a camp garden that looks mighty attractive to elephants and monkeys. When I had a special tour of the garden, the fence had been knocked down the night before by an elephant!

Enjoy this wonderful soup in your home.



2 cups diced onion

1/2 cup olive oil

1/4 cup diced garlic

4 cups diced zucchini

4 cups diced cauliflower

3 teaspoons mild curry powder

8.5 cups (2 liters) good chicken stock

1 cup thick plain yogurt

Salt and pepper to taste

Garnish: fried leek strands, crispy onion or fried fresh herbs such as basil or parsley


Saute onions in olive oil until almost brown.

Add garlic until soft.

Acc zucchini and cauliflower.

Add spices and chicken stock.

Simmer for 20 minutes on low.

Blend and add the yogurt just before serving (do not boil yogurt).

Garnish with fried leek strands, crispy onions or fried fresh herbs such as basil or parsley.



Breathtaking views over the famed Masai Mara, one of the most diverse Big Five viewing areas in the world, this delicious soup was served during our stay at Bateleur Tented Camp. Going on an African safari should be on everyone’s bucket list.


– The Gourmet Review


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