I have a feeling this soup actually does great in the hot, hot, hot weather months . . . but I'll have to have Stephanie give me the dish . . . Get it?!?!!! ;)
Prepare chicken stock: I use 2 ½ cups boiled water with 3 chicken bouillon cubes.
Heat the oil in a medium-size, heavy-bottomed saucepan. Add the zucchini and saute for 2 minutes.
Add the onion and continue to saute over low heat until the onion is translucent, about 3 minutes.
Stir in the curry powder and cook for 1 minute.
Add the chicken stock and return to boil.
Reduce the heat, cover, and simmer for 30 minutes.
Cool until just warm and puree in a blender (remove the vent in the blender’s lid), adding pepper to taste.
Serve hot or cold with a dollop of nonfat plain yogurt.
0 servings