Zucchini Soup

Submitted by Ann B

"A restaurant tasting recipe I got from a friend -- neither one of us is hot on zucchini, but this is really good. The original recipe is for one serving, with just 1/2 tsp each of curry & mustard, but I always add more spice! It also tastes great without the yogurt!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 4 fresh zucchini
• 2 onions, chopped
• 6 garlic cloves, crushed
• 1 1⁄2 tablespoons curry powder
• 1 1⁄2 tablespoons Dijon mustard
• 3 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• 8 ounces nonfat plain yogurt
• 1⁄2 cup cooked rice

directions

1. make rice.
2. rinse and chop zucchini into bite size pieces.
3. heat oil and saute onion, garlic& curry until golden/onions are clear.
4. add zucchini, mustard and broth.
5. stir well, bring to boil.
6. reduce heat, cover & simmer 10 minutes.
7. let cool 15 minutes.
8. transfer to blender and puree.
9. return to saucepan and stir in yogurt and rice.
10. heat through and serve.

Reviews

[Anne I.]

My favorite kind of recipe to make: so easy to make and still sooo satisfying. I made the recipe without yogurt.

 

[sylviaspisic]

Very good. I used sour cream instead of yogurt and it's great. I can't wait til lunch tomorrow. I love the mustard in this. At first I forgot to add it and the soup was okay but with the dijon... wow tastey. Thanks. I'll always make my zucchini this way.

 

[Ta2LvrGrl]

I made this last night for dinner and it was great! I used 5 zucchini and added 1 tsp salt and 3 cups cooked rice (because we like more texture) but other than that I made it as is. Very velvety with lots of flavor. Even with the extra rice it was only 102.5 calories per cup and made 12 cups. Thank you for sharing!

 

[Zuffi]

Just made this for my dinner tonight and liked it very much! Made as stated, but used fat free chicken broth and brown rice. Added the yogurt which gives it a very nice taste and texture. This is a good recipe for anyone on Weight Watcher's if made with a cooking spray instead of the oil. Made this way puts it at only 1 point per serving. I'll make this one again for sure!!!!

 

[Converting to vegan]

Absolutely delicious! I made an even simpler version of this. I left out the rice and the yogurt, but did everything else the same. I had a huge amount of zucchini in my garden this year. I made three giant pots of this and froze it in single serving containers. I just ate the last one today, 5 months later. YUM.