Recipe Category:

Published :  2012 - 08- 23
 

Nutritive Information :      

• Calories: 177.80cal

• Protein: 7.85g

• Fat: 12.95g

• Fiber: 1.71g

• Cholesterol: 40.54mg

• Vitamin A: 737.70RE

• Vitamin C: 9.85mg

• Vitamin D: 24.84 IU

• Thiamine: 0.10mg

• Riboflavin: 0.13mg

• Niacin: 3.62mg

• Vitamin B6: 0.19mg

• Folate: 27.64mcg

• Sodium: 898.20mg

• Calcium: 51.71mg

• Magnesium: 24.41mg

• Potassium: 521.08mg

• Iron: 1.19mg

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 :

• 1-3/16 Tablespoons Butter

• 1-3/16 cups Onion

• 0.6 Tablespoom Garlic clove minced

• 1-3/16 medium Zucchini

• 1-3/16 medium Cucumber

• 1-13/16 medium Carrot

• 0.6 Tablespoon Curry powder

• 28-13/16 ounces Chicken broth canned

• 0.6 cup Cream, heavy whipping

Source