Easy Low Fat Curried Zucchini Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 14.79-29.58 ml extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 9.85 ml curry powder
- 680.38 g zucchini, sliced one inch thick (around 3 medium)
- 1 large baking potato, peeled and cut into 1 inch chunks
- 473.18 ml broth (or more, personal preference)
- salt (to taste)
directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
- Add the garlic and curry powder, stirring until fragrant. (2 minutes).
- Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
- Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
- I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.
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RECIPE SUBMITTED BY
I'd like to think of my self as an aspiring cook, I started cooking when I was just a wee little kid. My first concoction was what I called "pudding" and I made it in the microwave ( I suppose it was good of my parents to pretend to like what I made, it encouraged me to keep trying)
I've always really enjoyed cooking, whether it's trying new pastry or meat recipes I'm always in the kitchen. I actually started doing most of the cooking for my family the last couple of years and I can tell my parents are happy that they don't have to cook anymore.