Recipe Category:

Published :  2011 - 01- 03

Nutritive Information:   

• Calories: 531.63cal

• Protein: 18.58g

• Fat: 42.19g

• Fiber: 2.63g

• Cholesterol: 120.98mg

• Vitamin A: 3021.50RE

• Vitamin C: 56.83mg

• Vitamin D: 60.40 IU

• Vitamin E: 11.90mg

• Thiamine: 0.27mg

• Riboflavin: 0.58mg

• Niacin: 7.22mg

• Vitamin B6: 0.48mg

• Vit. B12: 0.25mcg

• Folate: 350.26mcg

• Sodium: 1845.50mg

• Calcium: 270.30mg

• Magnesium: 156.84mg

• Potassium: 1627.00mg

• Iron: 6.34mg

• Zinc: 1.79mg

Instructions:

• Cut zucchini into half-rounds. Peel, core and slice cucumber. Scrape and slice carrots. 

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes. 

• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.

Serves: 6

Ingredients:

• 18 cups Spinach, 1 cup

• 48 ounces Chicken broth canned

• 4-1/2 medium Carrot, 1 medium

• 1-1/2 cups Onion

• 12 medium Garlic clove minced, 1 medium

• 3/4 cup Butter

• 3/8 cup All purpose flour

• 3/4 cup Cream half and half

• 3/4 cream, heavy whipping

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