Curried Zucchini Soup Recipe

Read reviews (1)

Rate recipe

This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was— and gives hope of the "zucchini summer" yet to be!

This recipe is:

Quick

[X]

Rate Curried Zucchini Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curried Zucchini Soup Recipe

Prep: 30 min. + cooling

Yield: 6-8 Servings

5 25 30

Ingredients

2 pounds zucchini, sliced (about 4 medium)
5 green onions, chopped
4 cups chicken broth
1 to 2 tablespoons butter, optional
1-1/2 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 765 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Curried Zucchini Soup in Bountiful Harvest Cookbook , p18