Serve it hot, serve it chilled, adjust the heat level to your taste and feel free to substitute the zucchini with broccoli, cauliflower or carrots. If you want to make this soup in anticipation of hot summer nights, cool and freeze before you add the herbs and yogurt: then all you have to do is thaw, add the missing ingredients and blend when you�re ready.
Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.
Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.
Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.
Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (382g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 42 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.4mg||2 %|
|Sodium 286.7mg||10 %|
|Potassium 642.2mg||17 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 22.5g|
|Protein 10.6g||15 %|
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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: 181
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