Directions:
- Preheat oven to 500 degrees.
- Cut zucchini, bell pepper and onion into 1-inch chunks and toss with olive oil. Add garlic cloves and toss again.
- Place vegetables in shallow baking pan that has been coated with non-stick spray and roast about 25 minutes, stirring occasionally. When vegetables are cool enough to handle, chop lightly in a food processor.
- In a large saucepan, bring chicken stock or water to a boil. Reduce heat and add roasted vegetables, curry powder, salt and pepper. Simmer for 10 minutes.
- Add chopped cilantro and parsley. Simmer another 5 minutes.
- Ladle into bowls. Serve with a wedge of lime and top with a dollop of sour cream and chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.69 Kcal (242 kJ) | ||
| Calories from fat | 4.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Sodium | 18.18mg | 1% | |
| Potassium | 594.71mg | 13% | |
| Total Carbs | 11.61g | 4% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 72.7mg | 121% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.7mg | 81% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 11.84 Kcal (50 kJ) | ||
| Calories from fat | 0.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 1% | |
|---|---|---|---|
| Sodium | 3.73mg | 1% | |
| Potassium | 122.05mg | 13% | |
| Total Carbs | 2.38g | 4% | |
| Sugars | 0.64g | 13% | |
| Dietary Fiber | 0.74g | 14% | |
| Protein | 0.77g | 7% | |
| Vitamin C | 14.9mg | 121% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3mg | 81% | |
| Calcium | 17.7mg | 9% | |
* 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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