|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Curry powder and apples give an awesome, rich flavor to this zucchini soup. This is an excellent way to use your leftover zucchini. Because the soup is blended and smooth, you can even use frozen zucchini in the recipe.
- 2 medium zucchini
- 2 apples
- 1 medium onion (chopped, about 1/2 cup)
- 1 small clove garlic (minced)
- 1 small carrot (shredded)
- 1 tablespoon butter
- 4 cups chicken stock (preferably low sodium or unsalted)
- 2 1/2 teaspoons curry powder (or to taste)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Garnish: cilantro or Italian parsley leaves
Gather the ingredients.
Slice or chop the zucchini; set aside.
Peel the apples, core them, and then dice.
Melt the butter in a large saucepan or Dutch oven over low heat.
When the butter is hot and the foaming subsides, add the onion, garlic, and carrot. Cook slowly until the onion is translucent and slightly yellowed, stirring frequently.
Add the zucchini, diced apples, chicken stock, and curry powder to the onion mixture and increase the heat to high. Boil for 2 minutes.
Reduce heat to low, cover, and simmer for 20 to 25 minutes.
Carefully puree the hot soup in the blender in small batches. Add kosher salt and freshly ground black pepper to taste.
Serve the soup garnished with cilantro or Italian parsley leaves. Enjoy!