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Curried Zucchini Soup

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Ingredients
  Zucchini 8 Medium, washed, ends trimmed, and cut into thick slices
  Chicken broth 4 Cup (64 tbs), homemade or canned
  Onions 2 Medium, chopped
  Curry powder 1 Tablespoon
  Milk/Cream 1 1⁄2 Cup (24 tbs)
Directions

Place zucchini in a medium saucepan with chicken broth, onion, and curry.
Cover and simmer until vegetables are tender, stirring occasionally.
Pour mixture into work bowl of food processor or blender.
Puree until smooth.
Return puree to saucepan, add milk and heat.
Do not boil.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Curried
Ingredient: 
Zucchini

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4.27647
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 683 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 7.3 g36.7%

Trans Fat 0 g

Cholesterol 33.9 mg11.3%

Sodium 2712.6 mg113%

Total Carbohydrates 116 g38.7%

Dietary Fiber 27.4 g109.5%

Sugars 64.2 g

Protein 39 g77%

Vitamin A 66% Vitamin C 450.4%

Calcium 75.9% Iron 57.3%

*Based on a 2000 Calorie diet

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Curried Zucchini Soup Recipe