Curried Zucchini/Potato Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 medium chopped onion (3/4 cup)
1 tbsp salt
2 minced garlic cloves
2 tsp curry powder
1 1/2 lbs zucchini, sliced 1 inch thick (3 zucchini)
1 baking potato, peeled and cut into 1 inch chunks
4 cups water

Directions:

In a big pot, heat the oil on medium heat.
Add onion and salt.
Cook until onion is tender and translucent (4-5 minutes, stirring occasionally).
Add garlic and curry.
Cook 0.5-1 minute, stirring constantly, until fragrant.
Add zucchini, potato, water.
Increase heat.
Once it boils, turn heat to medium-low.
Cook 10-15 minutes, until veggies are tender.
Puree soup in blender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.14 Kcal (352 kJ)
Calories from fat	32.9 Kcal
		% Daily Value*
Total Fat	3.66g	6%
Sodium	1755.93mg	73%
Potassium	846.19mg	18%
Total Carbs	8.88g	3%
Sugars	1.25g	5%
Dietary Fiber	2.66g	11%
Protein	5.62g	11%
Vitamin C	60.5mg	101%
Iron	2mg	11%
Calcium	74.9mg	7%

Amount Per 100 g
Calories	18.8 Kcal (79 kJ)
Calories from fat	7.35 Kcal
		% Daily Value*
Total Fat	0.82g	6%
Sodium	392.33mg	73%
Potassium	189.07mg	18%
Total Carbs	1.98g	3%
Sugars	0.28g	5%
Dietary Fiber	0.59g	11%
Protein	1.26g	11%
Vitamin C	13.5mg	101%
Iron	0.5mg	11%
Calcium	16.7mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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