Servings: 6 servings
Calories: 73.1kcal
Equipment
- Cutting board
- Chef knife
- food processor
- hand held immersion blender
Ingredients
- 2 lb zucchini
- 1 medium onion
- 2 clovers garlic
- ⅜ c dehydrated potato flakes, Hungry Jacks
- ¼ c fat free Half & Half
- 1 tsp salt
- 1 dash black pepper
- ¼ tsp tumeric powder
- 1½ tsp curry powder, Penseys sweet curry powder
- 2 tsp olive oil
Instructions
- Rinse off and dry the zucchini. Cut it into cubes and place them in a microwave save casserole. Microwave the zucchini on high for 5-6 min until it is cooked. You will need to cook the zucchini in batches so repeat this step until all the zucchini is cooked. Set the zucchini aside.
- While the zucchini is cooking, chop the onion and finely dice the garlic cloves.
- Heat the olive oil in a dutch oven or soup pot. Saute the onions in the olive oil until they are translucent and tender. Add the tumeric, curry powder and finely diced garlic and saute until the garlic and spices are aromatic. Immediately add the chicken broth to the pot and stir.
- Cook the soup base on low heat.
- Transfer the cooked zucchini to the food processor and run it until the zucchini is pureed.
- Add the pureed zucchini to the soup base and stir it until it is completely incorporated into the soup base. Add the salt and black pepper. Stir and taste. Add more salt and curry powder at this point if you think it is needed.
- Bring the soup to a boil and them lower the heat and let it simmer 5-10 min.
- Add the dehydrated potato flakes to the soup and stir until they are completely mixed in.
- Remove the soup from the heat. Use a hand held immersion blender to puree the onions in the soup. Return the soup to the cook top and reheat if necessary.
- Add in the fat free half & half and stir to incorporate it. You can substitute your favorite dairy or non-dairy product for the fat free half & half. If the addition of the dairy cooled off the soup too much, reheat it briefly.
- Ladle up a bowl of the curried zucchini soup and enjoy. You can garnish it with plain non-fat yogurt or light sour cream if you wish.
- Refrigerate leftovers.
Notes
The nutritional info is for a plain bowl of soup. Add extra points if you use light sour cream for garnish.
Nutrition
Serving: 1serving | Calories: 73.1kcal | Carbohydrates: 11.9g | Protein: 3g | Fat: 2.1g | Saturated Fat: 0.3g | Sodium: 412mg | Fiber: 2.3g | Sugar: 5.5g
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