Curried zucchini soup
4 (1 1/4-cup) servings
Zucchini takes on Indian flavors exceptionally well, and there is almost no better example than this fantastic curried soup. Garam masala is an Indian spice blend that's widely available at specialty food stores, but if you don't have it, the soup is still great.
Prep time: 10 minutes
Start to finish: 20 minutes
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4-inch half-moons
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon garam masala (optional)
3 cups vegetable broth
1/2 cup plain fat-free or low-fat yogurt
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using. Cook 3 more minutes.
Add broth and bring to a simmer. Cover and simmer until vegetables are tender, about 10 minutes. Purée soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.
Recipe from The South Beach Diet® Quick & Easy Cookbook.
2.5 total fat (0 g sat)
12 g carbohydrate
3 g protein
2 g fiber
540 mg sodium