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Zucchini Soup




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




4 fresh zucchini
2 onions, chopped
6 garlic cloves, crushed
1 1/2 tablespoons curry powder
1 1/2 tablespoons Dijon mustard
3 cups vegetable broth
2 tablespoons extra virgin olive oil
8 ounces nonfat cf plain yogurt
1/2 cup cooked rice


Recipe



Rinse and chop zucchini into bite size pieces.
Heat oil and saute onion, garlic& curry until golden/onions are clear.

Add zucchini, mustard and broth.

Stir well, bring to boil.

Reduce heat, cover & simmer 10 minutes.

Let cool 15 minutes.

Transfer to blender and puree.

Return to saucepan and stir in cf yogurt and rice.

Heat through and serve.