Curried Zucchini Chowder
Ingredients
- 1 cup onion, chopped
- 1 clove garlic, smashed ⓘ
- 2 teaspoons margarine ⓘ
- 1/2 teaspoon curry paste ⓘ
- 4 cups zucchini, grated with peel,about 3 medium ⓘ
- 3 cups potatoes, diced ⓘ
- 3 1/4 cups water ⓘ
- 2 tablespoons vegetable stock powder ⓘ
- 1 bay leaf ⓘ
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon ground cumin ⓘ
Instructions
- Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown.
- Stir in curry paste.
- Saute for 1 minute.
- Stir in remaining 7 ingredients.
- Heat on medium, partially covered for 1 hour.
- Remove and discard bay leaf.
- Remove and reserve 2 cups soup.
- Process remaining soup with hand blender or in batches in blender until smooth.
- Combine reserved and pureed chowder.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).