Curried Zucchini Soup 13.2g Carbs, 3.3g Fiber, 5.4g Sugar
From: www.simplysugarandglutenfree.com
A simple, yet flavorful, zucchini soup recipe.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Serves: 6 – 8 (Nutrition given for 6 servings)
1 large onion, chopped
1 1/2 tsp curry powder
2 lb zucchini, sliced
2 cups vegetable stock
1/2 cup raw cashews
Sea salt, as needed
Grated raw zucchini, optional
Put the chopped onion in a large soup pot with 2 tablespoons of water. Cover the pot and sweat the onions until they're soft.
Add the curry powder and stir for 30 seconds until fragrant.
Add the sliced zucchini and then the vegetable stock. Simmer for 20 minutes or until zucchini is very tender.
Put the cashews in the bottom of your VitaMix. Add part of the soup and blend until smooth. Transfer to a clean pot.
Add the remaining zucchini and broth and blend until smooth, making sure that there are still flecks of dark green in the soup. Add to the soup in the clean pot. Stir to combine. Taste and add salt if desired.
Serve hot, at room temperature, or chilled. Garnish with raw, shredded zucchini if desired.
Servings: 6
Serving Size: 296 g
Nutrition per Serving:
111 Calories, 52 Calories from Fat, 5.8g Total Fat, 1.1g Saturated Fat, 0mg Cholesterol, 59mg Sodium, 13.2g Total Carbs, 3.3g Dietary Fiber, 5.4g Sugars, 4.6g Protein-- Vitamin A 7% - Vitamin C 55% - Calcium 4% - Iron 9%
Nutrition Grade: A
Good points: No cholesterol - Low in sodium - High in dietary fiber - High in manganese - High in magnesium - High in phosphorus - High in potassium - High in riboflavin - Very high in vitamin B6 - Very high in vitamin C
Bad points: High in sugar
