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Tangy Curried Zucchini Soup Recipe
|Chicken broth||3 Cup (48 tbs) (Low Sodium Or Regular)|
|Garlic||3 Clove (15 gm), minced or crushed through a press|
|Curry powder||3 Tablespoon|
|Chopped fresh basil/1.5 teaspoons dried basil||3 Tablespoon|
|Plain yogurt||6 Tablespoon|
|Sour cream||2 Tablespoon|
Serving size: Complete recipe
Calories 522 Calories from Fat 140
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 27.3 mg
Sodium 1966 mg81.9%
Total Carbohydrates 86 g28.7%
Dietary Fiber 22.2 g89%
Sugars 18.3 g
Protein 21 g42.1%
Vitamin A 89.6% Vitamin C 163.2%
Calcium 56.8% Iron 97.3%
*Based on a 2000 Calorie diet
2 Meanwhile, cut the zucchini into 1-inch lengths. Coarsely chop the scallions. Chop the basil.
3 Add the zucchini, scallions and basil to the boiling broth. Reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes.
4 With a slotted spoon, remove the solids to a food processor and process to a puree.
5 In a large bowl, blend together 4 tablespoons of the yogurt, the sour cream and cornstarch. Add the pureed vegetables and stir to combine.
6 Return the zucchini mixture to the saucepan. Bring the soup to a boil over medium heat and cook, stirring, until slightly thickened, 1 to 2 minutes.
7 Ladle the soup into bowls and garnish with the remaining yogurt (1 1/2 teaspoons per serving).