Curried Zucchini Soup

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Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Curried Zucchini Soup

Ingredients

2 tablespoons extra virgin olive oil

1 large onion

halved and thinly sliced

1 tablespoon curry powder

sea salt to taste

4 small zucchini

halved lengthwise and cut into 1 inch slices

1 quart chicken stock

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Directions

Step 1

Heat the oil in a large pot. Stir in the onion and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini and cook until tender. Pour in the chicken stock. Bring to a boil. Cover reduce heat to low and simmer 20 minutes.

Step 2

Remove soup from heat. Use a hand blender or transfer in batches to a blender and blend until almost smooth.

Nutritional Information

Curried Zucchini Soup

Servings Per Recipe:6

Calories: 73.5

% Daily Value *

Protein: 1.8g 4%

Carbohydrates: 6.3g 2%

Dietary Fiber: 1.7g 7%

Sugars: 2.8g

Fat: 5.2g 8%

Saturated Fat: 0.8g 4%

Cholesterol: 0.5mg

Vitamin A Iu: 168.3IU 3%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.2mg 13%

Vitamin C: 15.4mg 26%

Folate: 29.2mcg 7%

Calcium: 27mg 3%

Iron: 1.6mg 9%

Magnesium: 19.7mg 7%

Potassium: 265mg 7%

Sodium: 536.9mg 22%

Thiamin: 0.1mg 7%

Calories From Fat: 47

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.