Curried Zucchini Soup With Apple Garnish
Published April 5, 1994
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 tablespoon butter
1 cup sliced onion (1 medium white onion)
2 cloves garlic, peeled and chopped
2 teaspoons curry powder
Salt to taste
2 medium zucchini, trimmed and cut into ⅛-inch rounds, about 3 cups
3 cups chicken stock, fresh or canned
1 cup plain yogurt
1 golden delicious apple
1 bunch fresh mint leaves
Nutritional analysis per serving (4 servings)
22 grams carbs; 21 milligrams cholesterol; 189 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 4 grams fiber; 987 milligrams sodium; 9 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
- Step 2
Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
- Step 3
Puree the soup in a blender or food processor. Refrigerate.
- Step 4
When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.
Private Notes
Comments
* Basil and chives or chopped scallions, even some avocado slices make the cold soup more summery
Added some coconut milk- so nice w the curry
Another garnish is julienned zucchini, briefly simmered,about a half. I use 4 medium in total.