Zucchini Potato Curry Soup |
|
 |
Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 4 |
|
This is a great way to use up zucchini, potatoes, or any almost any vegetable that you have excess of! This is pretty soupy, but you could easily cut down on a little of the broth for a thicker, more curry-like dish. Ingredients:
2 medium sliced zucchini |
3 medium sliced potatoes |
1 cup chopped celery |
1 medium sliced onion |
1 minced garlic clove |
3 cups chicken broth |
1 teaspoon pepper |
1/2 teaspoon salt |
1/4 cup textured vegetable protein (tvp) (optional) |
1 cup plain fat-free yogurt |
1 tablespoon curry powder |
1/2 tablespoon garam masala powder (optional) |
cooked rice |
Directions:
1. Combine the zucchini, potatoes, celery, onion, garlic, pepper, salt and chicken broth in a large pot.
2. Simmer until vegetables are tender.
3. Add TVP and let simmer for another 5 minutes.
4. Add yogurt, curry powder and garam masala.
5. Serve over hot rice!
|
|