Curried Zucchini Soup
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 5 | cups |
zucchini
chopped |
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
curry powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
brown sugar
packed |
|
| 6 | cups |
vegetable stock
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1.2 | l |
zucchini
chopped |
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
curry powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
brown sugar
packed |
|
| 1.4 | l |
vegetable stock
or water |
|
Directions
In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil.
Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth.
Pour into clean saucepan; reheat but do not boil.
Season with more salt and pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
