Servings | 4 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 30 Minutes |
Total Time | 40 Minutes |
Difficulty | Easy |
Main Ingredient | Zucchini |
Category | Vegetables |
Meal | Lunch; Dinner |
Type | Appetizer; Main Dish; Side Dish |
Subtype | Soup |
Cuisine | American |
Cook Method | Stove Top; Boiling |
Diet |
1 tablespoon olive oil
1 medium onion, chopped
2 minced garlic cloves
1 teaspoon curry powder
1 large potato, peeled and diced
2 medium zucchini, diced
4 cups low-sodium chicken broth or vegetable broth
Salt, to taste
Black pepper, to taste
Over medium heat, warm the olive oil in a medium saucepan
Add the onion and cook for 7-8 minutes. Add the garlic and curry powder and continue cooking for about 1 minute.
Add the remaining ingredients and heat to a boil.
Reduce heat to a simmer and cook for approximately 20 minutes.
Calories: 151 cal
Total fat: 4g
Saturated fat: <1g
Monounsaturated fat: 3g
Cholesterol: 0mg
Sodium: 375mg
Carbohydrate: 25g
Fiber: 4g
Protein: 6g