Curried Zucchini Soup from the 5 Ingredients for Healthy Living Cookbook

Published in Positivity, Recipes by Chere Bork MS, RDN on October 23, 2013
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If you want a new idea for curry this ten minute soup is just for you! Tumeric gives it a golden rich color that tantalizes your taste buds. Another bonus – hot foods make you feel full and one serving  of this delicious soup is under 70 calories. Gotta love that!

I enjoyed meeting Jan Barosh’s sister in law Danette Bembenk over the Curried Zucchini Soup and the Strawberry Spinach Salad.

 

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 Tbsp. curry powder
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 medium zucchini, cut into 1 inch pieces
  • 4 cups chicken stock
This recipe is easy with ingredients that are pantry staples and zucchini refrigerator shelf life is a week.

Combine olive oil, onion, curry powder, salt and pepper in saucepan. Cook over low heat while stirring occasionally until onions are softened, about 5 minutes. Add zucchini and continue cooking four minutes longer. Add stock, bring to a simmer over medium heat, cover and cook 15 minutes. Remove from heat and puree in blender until smooth. Return to saucepan and cook until heated through. Makes 6 servings.

Nutrition: Calories: 64; Protein 1.2 gm; Fat 5 gm; Carbohydrate 3.5 gm; Sodium 430 mg.

Nothing says love more than a bowl of homemade soup! Especially for people are you meeting for the first time!
From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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