Curried Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons extra virgin olive oil 1 large onion, halved and thinly sliced 1 tablespoon curry powder sea salt to taste1/4 teaspoon pepper1/2 teaspoon garlic powder 4 small zucchini, halved lengthwise and cut into 1 inch slices 1 quart chicken stock
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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STILLJOESGIRL.
Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STILLJOESGIRL.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 5.0 g
- Cholesterol: 3.3 mg
- Sodium: 641.4 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.2 g
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