Curried Zucchini Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Amy Schroeder, Auburn, WA
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.
Ingredients
- 1 onion (about 8 oz.), peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 teaspoons olive oil
- 1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
- 1 can (15 oz.) chicken broth
- 1 can (14 oz.) reduced-fat (light) coconut milk
- 1 tablespoon curry powder
- Salt and white pepper
Instructions
- In a 4- to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.
- Transfer mixture to a blender; whirl until smooth.
- Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.
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