Cool Pepper and Zucchini Soup
5.2g
Net Carbs
2.7g
Protein
7.9g
Fat
1.2g
Fiber
101
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 cup Chicken Broth, Bouillon or Consomme
- 1 teaspoon Curry Powder
- 1/4 ounce Cilantro (Coriander)
- 1 tablespoon chopped Shallots
- 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 1/3 cup Sour Cream (Cultured)
- 1 medium Zucchini
Directions:
- Heat oil in a small skillet over medium heat; add shallot and cook until softened, about 2 minutes. Add curry and cook until aroma is released, about 30 seconds more.
- Finely dice about 3 tbsp of the pepper and then coarsely chop the rest. Set aside the diced pepper. Coarsely chop the zucchini. Set all aside.
- Place shallot-curry mixture in blender with chopped pepper, zucchini and 1/4 cup broth. Purée on low, increasing gradually to high until smooth. Add remaining broth and sour cream and pulse until blended.
- Season to taste with salt and pepper and chill for 30 minutes to 1 hour. For serving, garnish with minced pepper and 2 tsp minced cilantro.
