Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Small zucchini - sliced thin

  2. 1 tablespoon 15ml Margarine

  3. 2 tablespoons 30ml Finely-chopped onion

  4. 1 Garlic clove - crushed

  5. 2 tablespoons 30ml Water

  6. 1/2 teaspoon 2 1/2ml Curry powder

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 cup 118ml Milk

  9. 1 3/4 cups 414ml Chicken broth

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well. Turn into blender or food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. This recipe yields 4 servings. Serving size: 1 cup. Exchanges Per Serving: 1 Vegetable, 1 Fat. Nutrition Facts: Carbohydrates 6g; Protein 3g; Fat 4g; Calories 64; Fiber 1.8g; Sodium 408mg; Cholesterol 1mg. Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.


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