Zucchini Soup
- Number of Servings: 3
Ingredients
Zucchini, 4 cup, sliced (about 4 medium size zucchinisOnions, raw, 1 medium - (chopped)Garlic, 3 cloves (minced)Olive Oil, 2 tbsp Curry powder, 1 tbsp Dijon Mustard, 2 tsp Chicken Broth, 2 cupsSalt, to taste
Place olive oil, garlic, onion and zucchini in a medium/largeish sauce pan and saute until veggies become soft and then add the curry powder.
Pour chicken broth over veggies and bring to a boil. Cover and cook on medium/low for 15minutes.
Remove soup from heat for a few minutes to cool and put the soup in a blender to blend or use a hand blender to blend the soup to a smooth creamy texture.
Depending on where I am with my calories for the day, I might add a half cup of cooked white rice to the soup before I serve it.
Makes 3 large servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HILARIGH.
Pour chicken broth over veggies and bring to a boil. Cover and cook on medium/low for 15minutes.
Remove soup from heat for a few minutes to cool and put the soup in a blender to blend or use a hand blender to blend the soup to a smooth creamy texture.
Depending on where I am with my calories for the day, I might add a half cup of cooked white rice to the soup before I serve it.
Makes 3 large servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HILARIGH.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,245.1 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.1 g
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