Zucchini Soup

1. 1

   In large pot, bring stock and water to boil; add zucchini. Simmer for 10 to 15 minutes until tender.

2. 2

   In skillet, cook onion in olive oil over moderately low heat, stirring until softened. Add curry powder; cook, stirring for 1 minute.

3. 3

   In blender or food processor, puree onion mixture with zucchini.

4. 4

   Return soup to pot. Add chickpeas, chicken and seasonings.

5. 5

   Simmer over moderately low heat for 15 to 20 minutes, until vegetables are desired tenderness. Adjust consistency by adding water, white wine or broth.

6. 6

   Serve hot, chilled or at room temperature, with croutons and dollops of nonfat yogurt or sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.