Hearty Zucchini Soup
This soup cooks up quickly and will keep for at least a week in the fridge. It works just as well chilled as hot. Makes 4 servings.
1 TSBP olive oil
1 medium onion, chopped (1 ½ cups)
2 minced garlic cloves
2 tsp curry powder
1 large potato, peeled and diced
2 medium zucchini, diced
4 cups low-sodium chicken broth
½ tsp salt
¼ tsp freshly ground pepper
In medium sausepan, heat oil over medium heat. Add onion; cook about 7-8 minutes, stirring occasionally. Add garlic and curry powder; cook, stirring, until fragrant (about 1 minute). Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 minutes
. SERVING SIZE: 1 ½ cups
Calories 151; fat 4g; Protein 6g; Carbs 25g; Fiber 4g
Courtesy Light and Easy Cooking Collection
Oxmoor House, Inc.