Try this Best- Curried Zucchini Soup recipe, or contribute your own.
Suggest a better descriptionIn 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. Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender. In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (1171g) | ||
Recipe Makes: 8 | ||
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Calories: 95 | ||
Calories from Fat: 12 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4243.6mg | 146 % | |
Potassium 270.1mg | 7 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 19g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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