Zucchini Curry Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 46.5
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,345.7 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.9 g
- Protein: 0.9 g
View full nutritional breakdown of Zucchini Curry Soup calories by ingredient
Introduction
This is my friend Davit's Zucchini soup. Its delicious, can be vegan or vegetarian, and is low calorie. I put a half a cup of steamed rice in large bowl of soup for a meal. Its really good and is a good way to eat those vegetables. This is my friend Davit's Zucchini soup. Its delicious, can be vegan or vegetarian, and is low calorie. I put a half a cup of steamed rice in large bowl of soup for a meal. Its really good and is a good way to eat those vegetables.Number of Servings: 8
Ingredients
-
4 Fresh Zucchini Sliced
1 Large Onion Sliced
1 Tbsp Olive Oil
1 Tbsp Sweet Curry Power
1 Quart Vegetable Stock ( can use Chicken Stock or just water)
1 Tbsp (more or less based on if there is salt in the stock)
Directions
If you have a soup blender just chop onions and zucchini in even sized pieces. If you don't have a blender chop to bite size pieces.
Put oil in a 2 quart or larger sauce pan on medium high and add onions. Saute until the onions are transparent about 5 minutes. Add Zucchini and cook covered for 10 minutes stirring a couple of times. Add Sweet Curry Powder and stir. Cook until the zucchini is just soft about 5 to 10 minutes more. You can tell how it feels when you stir it that it is ready. Now add 1 quart of stock (or water) and simmer for 20 minutes. Use your hand blender in the pan or transfer to a blender and blend until creamy smooth. This soup is better blended but you can serve it without blending. Add the salt to taste. It really needs salt but if the stock has salt be sure to taste it first. Enjoy.
Serving Size: Makes 8 or more 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user N0NPR0PHET.
Put oil in a 2 quart or larger sauce pan on medium high and add onions. Saute until the onions are transparent about 5 minutes. Add Zucchini and cook covered for 10 minutes stirring a couple of times. Add Sweet Curry Powder and stir. Cook until the zucchini is just soft about 5 to 10 minutes more. You can tell how it feels when you stir it that it is ready. Now add 1 quart of stock (or water) and simmer for 20 minutes. Use your hand blender in the pan or transfer to a blender and blend until creamy smooth. This soup is better blended but you can serve it without blending. Add the salt to taste. It really needs salt but if the stock has salt be sure to taste it first. Enjoy.
Serving Size: Makes 8 or more 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user N0NPR0PHET.