Delicious way to use zucchini
Heat oil in a large saucepan over medium heat. Add onion and 1 TBSP salt. Cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder. Cook stirring constantly until fragrant, about 1 min.
Add zucchini, potato and 4C water. Bring to a boil. Reduce heat and simmer until vegetables are tender – about 10 to 15 min.
In batches, puree soup in a blender (do not fill more than halfway) until smooth. Serve immediately or let cool and refrigerate.
Serve with shredded cheddar cheese as garnish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 | ||
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Calories: 80 | ||
Calories from Fat: 30 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 51.3mg | 2 % | |
Potassium 388.5mg | 10 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9g | ||
Protein 2.6g | 4 % | |
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: 80
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