1 ½poundszucchini (about 3 medium), sliced 1 inch thick
1baking potato, peeled and cut into 1-inch chunks
2tablespoonssliced almonds, toasted, for garnish (optional)
Heat oil in a large saucepan or soup pot over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.
Add the garlic and curry powder and continue to cook, stirring constantly, until fragrant, about 1 minute.
Add zucchini, potato, and 4 cups water to the pot. Bring to a boil and then reduce the heat, and simmer until the vegetables are tender, 10 to 15 minutes.
In batches, puree soup in a blender (do not fill more than halfway) until smooth.
Taste and add more salt if needed; serve immediately, or let cool, and refrigerate in an airtight container until chilled.
Garnish with toasted almonds.
I used about 1-½ teaspoons of curry powder and vegetable broth instead of water. Also skipped the slivered almonds and used my high-powered Vitamix to blend this tasty easy soup to silky smoothness.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)Nutritional Estimates Per Serving (¼th recipe - with almonds): 117 calories, 4.3 g fat, 18.4 g protein, 4.3 g fiber, 4.1 g proteinWeight Watchers PointsPlus: *4 (with almonds)Weight Watchers Freestyle SmartPoints: *3 (with almonds)
Curried Zucchini Soup Recipe
Amount Per Serving (1 /4th recipe - without almonds)
Calories 100Calories from Fat 25
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/zucchini-soup/