WW Recipe of the Day: Low-Fat Curried Zucchini Soup
(100 calories | *2 WW SmartPoints)
I made this skinny curried zucchini soup the other night and was pleasantly surprised at how well it turned out. I’m constantly amazed by how the simplest easy soup recipes with the most basic of ingredients can be so satisfying and delicious.
This skinny curried zucchini soup is a perfect example. I adapted it slightly from Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long .
Skinny on Curried Zucchini Soup
It turns out creamy without cream. The secret? A potato.
According to my calculations each serving has 100 calories and *3 Weight Watchers Points Plus.
Following Weight Watchers Freestyle, this is now *2 Freestyle SmartPoints.
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
I served the soup with “make your own grilled cheese sandwiches.” (I got the idea from Martha Stewart on Oprah where she had suggested setting up a “Make Your Grilled Cheese Bar” for your next party.
Our options weren’t nearly as lavish as Martha’s. This was a weeknight and there were only four of us. I pulled out whole grain bread, cheddar and havarti cheeses, sliced ham, turkey, tomatoes, apples, butter, mustard and raspberry jam.
Everyone had fun creating their own grilled cheese masterpiece. They thought the curried zucchini soup was great too. Enjoy!
If you’ve made this low fat Zucchini Curry Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Curried Zucchini Soup Recipe
- 2 teaspoons olive oil
- 1 medium onion, chopped
- Coarse salt
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 2 tablespoons sliced 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.
Kitchen Notes: I used about 1.5 teaspoons of curry powder and vegetable broth instead of water. Also skipped the slivered almonds and used my Vitamix Blender (or as Rod calls it, the outboard motor) to blend this tasty easy soup to silky smoothness.
Have I mentioned lately, how much I love my Vitamix? It was pricey, but I haven’t had a second of buyer’s remorse.
Source: Adapted from Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Healthy Zucchini Soup Recipes
Here are three more zucchini soups from around the net that sound delicious. I can’t wait to give them a try.
Corn, Tomato & Basil Soup – A light and healthy soup recipe brimming with all your favorite late summer vegetables. Soup during the summer can be a great thing! I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables. It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. From Cinnamon Spice & Everything Nice.
Italian Sausage Zucchini Soup – This is a soup I made in 2005, and it’s perfect for this time of year when the nights are getting cooler, but there’s still zucchini from the garden to be used. The combination of turkey Italian Sausage, tomatoes, zucchini, garlic, and basil with just a bit of macaroni has been a winner every time I’ve made this for a family party. From Kalyn’s Kitchen.
Tortellini Zucchini Soup – Everyone knows tortellini make a quick weeknight pasta dinner–but they also add substance that turns this quick, colorful vegetable into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad. Found at Eating Well.
If you like low fat curried zucchini soup, you might also like:
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