Zucchini Soup
The Zucchini soup was shared by one of our dear readers. Shelley stumbled upon this amazing recipe with some leftover zucchini. She added a spice here and there, and was licking her lips even before she was pouring soups into the bowls. Here is something worth trying.
Ingredients
- 1 small to medium zucchini, cleaned and thinly sliced
- 1 Tbsp margarine
- 2 Tbsp onion, chopped fine
- 1 clove garlic, crushed
- 2 Tbsp water
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/2 cup skim milk
- 1 3/4 cup chicken broth
- few fresh mint sprigs, to garnish
Directions
- Wash and prepare vegetables as directed above. Set aside a 3 slices of zucchini to use as a garnish per serving (Yield: 4 servings).
- In a heavy, deep bottomed skillet over medium heat, heat margarine until melted.
- Add chopped onion, crushed garlic, zucchini, and water. Cover skillet and let simmer for 10 minutes, occasionally stirring with a wooden spoon. Remove from heat.
- Next, add in the curry powder, salt, skim milk, and chicken broth; stir to combine.
- Pour all ingredients into a blender and blend for 30 seconds.
- Pour into soup bowls and garnish each serving of soup with three slices of zucchini and a couple mint leaves. Serve hot or well chilled.
