Curried Zucchini Chowder Recipe

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Ingredients:

Serving

1 cup onion, chopped
1 clove garlic , smashed
2 tsp margarine
1/2 tsp curry paste
4 cups zucchini, grated with peel ,about 3 medium
3 cups potatoes, diced
3 1/4 cups water
2 tbsp vegetable stock powder
1 bay leaf
1/4 tsp fresh ground pepper
1/8 tsp ground cumin

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	63.54 Kcal (266 kJ)
Calories from fat	10.53 Kcal
		% Daily Value*
Total Fat	1.17g	2%
Sodium	37.34mg	2%
Potassium	219.59mg	5%
Total Carbs	12.25g	4%
Sugars	2.88g	12%
Dietary Fiber	1.99g	8%
Protein	1.36g	3%
Vitamin C	4mg	7%
Vitamin A	0.5mg	17%
Iron	0.7mg	4%
Calcium	31.9mg	3%

Amount Per 100 g
Calories	36.1 Kcal (151 kJ)
Calories from fat	5.98 Kcal
		% Daily Value*
Total Fat	0.66g	2%
Sodium	21.22mg	2%
Potassium	124.78mg	5%
Total Carbs	6.96g	4%
Sugars	1.64g	12%
Dietary Fiber	1.13g	8%
Protein	0.77g	3%
Vitamin C	2.3mg	7%
Vitamin A	0.3mg	17%
Iron	0.4mg	4%
Calcium	18.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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