Curried Zucchini Soup
- 12g Carbs, 2g Fiber
From: The South Beach Diet Quick & Easy Cookbook - Phase 1
Zucchini is a delicious vegetable that works well with many different flavors and cuisines. This recipe showcases its versatility.
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but if you don't have it, the soup is still great.
Prep time: 10 min
Start to finish: 20 min
Servings: 4
Serving Size: 1 1/4 cup
INGREDIENTS
2 tsp extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 Tbsp grated fresh ginger
1 tsp curry powder
1/2 tsp garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt
DIRECTIONS
• Heat oil in a large saucepan over medium heat.
• Add onion and garlic; cook until softened, about 5 minutes.
• Add zucchini, ginger, curry powder, and garam masala, if using.
• Cook 3 more minutes.
• Add broth and bring to a simmer.
• Cover and simmer until vegetables are tender, about 10 minutes.
• Puree soup in a blender or food processor until smooth, or use a hand blender.
• Whisk in yogurt just before serving.
Servings: 4
Serving Size: 1 1/4 cup
Nutrition per Serving:
90 Calories, 2.5 Total Fat, 0g Sat, 540mg Sodium, 3g Protein,
12g Carbs, 2g Fiber
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