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Prep Time: 5 Minutes Cook Time: 28 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I found this recipe years ago in a kitchen gadget catalog. It sounded good, with simple instructions, requiring only a handful of ingredients, and easy to clean up after. As per a review, I added a potato to the soup, it was an improvement, more creamy. Ingredients:
1 large onion, peeled, halved lengthwise and cut into thin half moons |
2 tablespoons extra virgin olive oil |
1 tablespoon curry powder, to taste |
fine sea salt, to taste |
1 potato, peeled, chopped (optional) |
4 small zucchini, trim ends, half lengthwise, cut crosswise into 1 inch pieces (12 oz total) |
4 cups chicken stock (vegetarian, substitute with vegetable stock) |
sour cream (optional) |
Directions:
1. In 6-qt saucepan, combine first 4 ingredients and cook, stirring over medium heat to soften onion (4 min).
2. Add potato, if using, and cook to soften (about 2 minutes).
3. Add zucchini and cook until soft (4 min).
4. Add stock and stir to blend.
5. Bring to a boil over medium heat, then cover and simmer on low heat for 20 minutes.
6. Remove saucepan from heat and puree with a stick blender until vegetables are undistinguishable.
7. Season to taste.
8. Serve with a dollop of sour cream.
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