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Ingredients
- 8 med. zucchini (about 2 lb.), washed, ends trimmed and cut into thick slices
- 4 c. chicken broth
- 2 med. onions, minced or possibly cut sm.
- 1/2 tbsp. curry pwdr or possibly to taste
- 1 1/2 c. lowfat milk or possibly cream
Directions
- Set aside a few zucchini slices for garnish. In medium saucepan, combine remaining ingredients EXCEPT lowfat milk. Cover and simmer, stirring once in awhile till vegetables are tender. Puree in blender, food processor or possibly food mill in several batches, if necessary. Return puree to saucepan; add in lowfat milk or possibly cream and heat (don't boil). Makes 8 servings. May thicken with flour, if needed.
- Can be frzn before reheating. Can use frzn zucchini slices, using 3 c. water and 4 chicken bouillon cubes instead of 4 c. broth. Can serve with croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1501g | |
| Recipe makes 2 servings | |
| Calories 274 | |
| Calories from Fat 34 | 12% |
| Total Fat 3.91g | 5% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 907mg | 38% |
| Potassium 2773mg | 79% |
| Total Carbs 46.14g | 12% |
| Dietary Fiber 12.3g | 41% |
| Sugars 26.64g | 18% |
| Protein 21.2g | 34% |
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