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
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
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
