Recipe by LORIKAE
"An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!"
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1 1/2 pounds
onion, finely chopped
1 (1 inch) piece
fresh ginger, grated
sea salt to taste
freshly ground black pepper to taste
chopped fresh cilantro
This was a no for me... sorry. The spices just did not taste good to me. It wasn't too spicy, but something about the blend was too harsh. I had to add a lot of salt and some Greek yogurt to be able to enjoy this
Too spicey and too thick. Next time I'll leave out the cayenne pepper and add more broth.
SO Easy to make and very tasty. I love the way the spices combine in a mild yet surprisingly spicy way. Next time I will omit the cayenne as it was just too much for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Soup with Curry Spices
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 36
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