Curried Zucchini Soup With Apple Garnish

Ingredients

• 1 tablespoon butter
• 1 cup sliced onion (1 medium white onion)
• 2 cloves garlic, peeled and chopped
• 2 teaspoons curry powder
• Salt to taste
• 2 medium zucchini, trimmed and cut into 1/8-inch rounds, about 3 cups
• 3 cups chicken stock, fresh or canned
• 1 cup plain yogurt
• 1 golden delicious apple
• 1 bunch fresh mint leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    192 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 9 grams protein; 20 milligrams cholesterol; 300 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place butter and onions in a deep pot over medium heat. Cook, stirring, until the onions are wilted, about 2 minutes. Add the garlic. Cook, stirring, for one minute. Add the curry powder. Season with salt to taste. Add the zucchini. Stir for a minute.
2. Add the chicken stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
3. Puree the soup in a blender or food processor. Refrigerate.
4. When the soup is cold, stir in the yogurt, reserving a little for garnish. Peel and core the apple; then, cut it into small cubes, and stir into the soup. Garnish soup with a dollop of yogurt and some mint leaves.