ZUCCHINI CURRY SOUP
- Yield 4 servings
- 1 medium onion
- 2 tablespoons olive oil
- 1 tablespoon curry
- 4 medium zucchinis
- 1 large potato
- 6 cups broth(vegetable or chicken)
- 1/2 teaspoon salt
Sauté onions in 1 cup of water for 7 -10 minutes; when translucent add 2 spoons olive oil and sauté for another 3 minutes.
Meanwhile cut up zucchinis in ½ inch slices and quarter the potato.
Add spoon of curry to onions and stir quickly.
Then add zucchinis and potato.
Cover everything with 6 cups of broth. Bring to boil and cook for 25 minutes on moderate heat. Let it cool for 5 minutes and process in the blender until smooth. While mixing in the blender add ½ spoon salt. Serve hot, warm or even cold. Enjoy!