Chilled Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 shallots, peeled and chopped2 tablespoons extra virgin olive oil3 medium zucchini, rinsed and chopped (about 6 cups)3 tablespoons curry powder½ teaspoon ground cumin¼ teaspoon turmeric1 ½ teaspoons kosher salt½ teaspoon black pepper3 cups chicken stockDash of cayenne pepperCrème Fraiche (or sour cream), for serving (not included in calories)
In a large skillet, heat the olive oil, add the shallots and sauté until they are translucent. Add the zucchini and continue to cook until the zucchini is softened. Stir in the curry powder, cumin, turmeric, salt and pepper and cook, stirring until the spices are fragrant and well combined with the vegetables—about 3 minutes. Add the chicken stock and heat through. In batches, puree the soup.
Transfer to a bowl, cover and refrigerate until well chilled. Serve in bowls with a dollop of crème fraiche.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ACHTUNGFRAU.
Transfer to a bowl, cover and refrigerate until well chilled. Serve in bowls with a dollop of crème fraiche.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ACHTUNGFRAU.
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 5.3 g
- Cholesterol: 2.5 mg
- Sodium: 1,065.8 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.9 g
- Protein: 2.4 g
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