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Curried Zucchini Vichyssoise

Created by All Foods Natural, Saturday, 15 March 2008

Description

Zucchini is high in fiber and low in calories. Using stock, skim milk, and evaporated milk we make lighter the traditional vichyssoise. Aromatic herbs and spices give extra flavor, as the curry does in this recipe.

Ingredients

At a glance

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Course/Dish

Seasonal Eating

Meal Time

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Makes

6 small zucchinis, washed and sliced
1 onion, sliced
3 1/2 cups chicken stock
1 tsp curry powder
1/4 cup skim milk
1/4 cup evaporated milk or heavy cream
salt and pepper to taste

Methods/steps

Wash, top and tail zucchinis. Keep one and slice the rest, thick slices.
Add sliced zucchini, onion, curry powder and chicken stock to a large enough pan and simmer for 45 minutes. Leave to cool down.
Blend, adding skim milk and evaporated milk. Check seasoning; add salt and pepper if required. Pour into a soup bowl, cover and chill in the fridge until required. It will keep for 2 days without loss of flavor.
Cut the spare zucchini in sticks, boil them in salty water for 4-5 minutes, drain, cool and serve with the vichyssoise as garnish.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		164.17
Calories From Fat (30%)		49.18
		% Daily Value
Total Fat 5.48g		8%
Saturated Fat 2.32g		12%
Cholesterol 16.15mg		5%
Sodium 968.65mg		40%
Potassium 804.59mg		23%
Carbohydrates 19.38g		6%
Dietary Fiber 2.72g		11%
Sugar 9.68g
Sugar Alcohols 0.00g
Net Carbohydrates 16.66g
Protein 10.95g		22%

Additional Tips

Serve warm or chilled.

For a vegetatian soup, substitute 3 1/2 cups chicken stock with 3 1/2 cups vegetable broth or 3 1/2 cups water and 1 vegetable stock cube.

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