Description
It takes a bit of imagination to emphasize the delicate taste of the zucchini. Garlic, Basil and curry seasoning to this soup. Ideal to follow a diet. The recipe can also be used for other vegetables (pumpkin, potatoes).
Ingredients
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Broth
3 cup
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Garlic
3 tooth
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Curry
3 Tbsp
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Black pepper
0.25 tsp
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Zucchini
2 piece
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Green onions
1 coup
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Basil
3 Tbsp
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Basil
1.5 Tbsp
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Yogurt
125 g
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Sour cream
2 Tbsp
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Starch
2 Tbsp
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Salt
Cooking
Ingredients
In a saucepan, add chicken broth, add pressed or chopped garlic, curry and pepper. On high heat bring to a boil.
While the broth is boiling, cut into big pieces green onions,
zucchini rings ( I have frozen was already sliced). Cut fresh Basil.
Put in boiling broth onions, zucchini and Basil, cover and cook on low heat for about 10 minutes until they are soft.
In a deep container, mix the yogurt, sour cream and starch,
add the pot of zucchini and onions, mix everything in a blender.
Put puree back in the pot with the broth, bring to a boil over high heat and cook, stirring, for 1-2 minutes, until soup thickens. Add salt to taste if the broth is unsalted.
When serving you can season with sour cream and decorate with a feather bow. Bon appetit!
1 portion – 107 kcal, protein – 5g, fat – 4 g, carbohydrates 15 g, cholesterol 4 mg, sodium 66 mg. For weight Watchers – 2 points./portion
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