Directions:
- Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
- Sprinkle in curry powder and salt and cook, stirring for one minute.
- Add zucchini and chicken stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
- Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.).
- Heat the soup again over low, stirring in the milk. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.43 Kcal (454 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 597.19mg | 25% | |
| Potassium | 551.34mg | 12% | |
| Total Carbs | 18.72g | 6% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 1.2mg | 7% | |
| Calcium | 155.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 29.84 Kcal (125 kJ) | ||
| Calories from fat | 4.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 3% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 164.35mg | 25% | |
| Potassium | 151.74mg | 12% | |
| Total Carbs | 5.15g | 6% | |
| Sugars | 2.22g | 32% | |
| Dietary Fiber | 0.83g | 12% | |
| Protein | 1.59g | 12% | |
| Vitamin C | 8.7mg | 53% | |
| Iron | 0.3mg | 7% | |
| Calcium | 42.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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