![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ppWWWe0zniuuWLjnk5izCj3F2ro=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/219051-e14a1dee7ac74dbba97de99b17523232.jpg)
Ingredients
-
2 tablespoons extra virgin olive oil
-
1 large onion, halved and thinly sliced
-
1 tablespoon curry powder
-
sea salt to taste
-
4 small zucchini, halved lengthwise and cut into 1 inch slices
-
1 quart chicken stock
Directions
-
Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
-
Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts (per serving)
74 | Calories |
5g | Fat |
6g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 74 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 1mg | 0% |
Sodium 537mg | 23% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 2g | 4% |
Vitamin C 15mg | 17% |
Calcium 27mg | 2% |
Iron 2mg | 9% |
Potassium 265mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.