Recipe by juanlo
"This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!"
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zucchini, cut into chunks
1 (15 ounce) can
Really loved this recipe. The second time I made it used half the butter, and increased the curry powder to my taste. Used an immersion blender; so much easier than batches in a blender container. Made a big batch and put several containers in the freezer.
This recipe is delicious! It's so creamy and delicious!
I'm trying to eat healthier so I wasn't excited about the stick of butter. I minimized the butter to 1 TB instead and added an extra tsp of chicken base to make up for the salt in the butter. Amazing! Next time, I'll omit the butter altogether and add a dash of cayenne and pepper. I served this with sour cream and chives on top. Highly recommend! And without the butter, this is seriously low-fat/low-cal!
This is a great soup!!! I used Vegetable stock instead and it was delicious
I used olive oil instead of butter and added a couple of carrots and onions. I also added corn starch to thicken. Simple healthy and delish.
Really enjoyed this recipe. Super easy, and tasty. I've made it as is, and with increased curry powder, both ways were great. Left overs tasted fantastic as well.
Wow with the flavor! Had some zucchini that needed to be used and I was looking for an easy recipe. This is a winner for sure! I was going to pack it into containers for lunch, but I may just eat it all right now ;)
This came out pretty amazing. I didn't have broth, so I just used a vegetable bullion cube in water, and I didn't have curry powder, but cayenne powder instead. This came out amazing, though. I'll make this again, and often.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Zucchini Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 171
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