Zucchini Soup

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: 35 mins
• 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.