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Zucchini soup
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Curried Zucchini Soup

Creamy, easy, and healthy curried zucchini soup...low in calories, carbs, and sugar!
Course Entree
Cuisine American
Keyword Dairy-free, Grain-free, Squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 56kcal
Author Lauren Goslin

Ingredients

  • 1 Tablespoon butter or olive oil
  • 1 cup onion chopped
  • 2 garlic cloves
  • 1 teaspoon sea salt divided
  • 2 teaspoons curry powder
  • dash (or two) cayenne pepper
  • 2 lbs zucchini (about 4-5 large); sliced into rounds
  • 4 cups water or vegetable broth

Instructions

  • Heat the oil and add the onion, garlic, 1/2 teaspoon salt, curry powder, and cayenne.
  • Saute for five minutes.
  • Add in the zucchini and cook for another five minutes.
  • Stir in the water or broth and bring the mix to a low boil.
  • Lower the heat, and simmer the vegetables for 20 minutes.
  • Puree the soup using an immersion blender or other blender.
  • Stir another 1/2 teaspoon or so of salt.

Notes

Nutrition facts based on using olive oil and water.
WW SmartPoints: 2
Adapted from Emeril

Nutrition

Calories: 56kcal | Carbohydrates: 7.6g | Protein: 2.2g | Fat: 2.7g | Sugar: 3.5g