Curried Zucchini Soup

SUBMITTED BY: NADO2003

"Delicious soup with simple ingredients. Easy to make."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

READ REVIEWS (27)

DIRECTIONS

Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 8, 2005 by FLAMINGOFLUFF

For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.

12 users found this review helpful

Reviewed on Feb. 27, 2006 by starexplosion

Fantastic!!! So delicious and low fat, I absolutely LOVE this soup. I added two tablespoons of curry powder for the extra kick. I also skipped the salt and used veg broth instead. I will make this all the time!

5 users found this review helpful

Reviewed on Jun. 25, 2006 by Nicola

My whole family loved it, even my little brother who always complains about eating soup! I used less stock and added some sour cream to make it creamier.

3 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 71

Total Fat: 5.2g
Cholesterol: < 1mg
Sodium: 554mg
Total Carbs: 5.7g
Dietary Fiber: 1.8g
Protein: 1.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?