Paleo Zucchini Soup

By mack

Ingredients

• 1 pound small zucchini sliced thin
• 2 tablespoon evoo
• 2 tablespoons finely-chopped onion
• 4 garlic clove crushed
• 2 tablespoons water
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 cup almond milk
• 1 3/4 cups chicken broth

Details

Servings 4

Preparation

Step 1

Set aside a few slices of zucchini for garnish.

Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking.

Remove from heat; add all remaining ingredients and mix well. Turn into blender or food processor fitted with steel blade and blend for 30 seconds.

Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Vegetable, 1 Fat.

Nutrition Facts: Carbohydrates 6g; Protein 3g; Fat 4g; Calories 64; Fiber 1.8g; Sodium 408mg; Cholesterol 1mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.