** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
2. Sprinkle with sugar; pour in stock and bring to boil.
3. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
4. In blender, pure zucchini mixture, in batches, until smooth.
5. Pour into clean saucepan; reheat but do not boil.
6. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Natural Sweeteners, Celery, Onion allergies.