Sunday, April 17, 2016

Curried Zucchini Soup, April 11, 2016

Our wee boy had his very first swim lesson last Monday, so we had a delicious dinner that was quick & easy to throw together. I made a batch of scrumptious curried zucchini soup, along with grilled extra-sharp cheddar on flax bread. Dessert was peach slices (canned, of course---I am irked that I can't seem to find Margaret Holmes ones anywhere these days).

Curried Zucchini Soup
1 tbsp. olive oil/butter
2 lb. zucchini, chopped
1 onion, chopped
3 cloves garlic, minced
1 heaping tsp. curry powder
Salt & pepper
2 c. chicken or veggie broth
1 c. milk/half & half/cream (you could sub more broth or, perhaps, soy/almond/coconut milk)

Melt butter in a pan. Add zucchini, onion, & garlic. Sauté until softened. Season with curry, salt, & pepper. Purée, using either an immersion blender or, in 2 batches, in a blender. Return to pot, add milk, and heat through. Serves 4. 

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