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Zucchini Soup with Curry and Cilantro

See full recipe on: spaflyer.com



Ingredients

6 cups of chicken stock
2 medium-sized yukon gold potatoes, peeled and roughly chopped
5 medium-sized zucchini, cleaned, trimmed, and diced
2 tbsp. extra virgin olive oil
1 medium sweet onion, chopped
2 plump shallots, chopped
2 plump cloves of garlic, minced
2 serrano chiles, stemmed, seeded and minced
1/2 cup fresh cilantro (leaves and tender stems), cleaned
1/2 cup fresh mint, cleaned
1 tbsp. madras curry powder
Sea salt, as needed

Nutrition 10 servings

Per Serving % Daily Value
Calories 137
Fat 4g 7%
Carbs 18g 6%
Protein 6g 12%
Fiber 2g 11%
Cholesterol 4mg 1%
Sodium 602mg 25%
     
Fat
Carbs
Protein

Preparation






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