Curried Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil 1 cup chopped yellow onions 1 teaspoon minced garlic 2 teaspoons curry powder 1/2 teaspoon salt Pinch cayenne 2 pounds zucchini, trimmed and chopped 3 1/2 cups vegetable stock 1/2 cup nonfat milk Chopped cilantro, garnish
In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro.This soup may be served hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
To serve, ladle into large cups, garnish with cilantro.This soup may be served hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 100.4
- Total Fat: 3.8 g
- Cholesterol: 0.6 mg
- Sodium: 550.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.3 g
- Protein: 3.1 g
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