Directions:
- Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.16 Kcal (486 kJ) | ||
| Calories from fat | 60.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 2% | |
| Sodium | 230.65mg | 10% | |
| Potassium | 254.4mg | 5% | |
| Total Carbs | 9.48g | 3% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 5.41g | 11% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.58 Kcal (245 kJ) | ||
| Calories from fat | 30.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 10% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 2% | |
| Sodium | 116.31mg | 10% | |
| Potassium | 128.29mg | 5% | |
| Total Carbs | 4.78g | 3% | |
| Sugars | 2.13g | 17% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 2.73g | 11% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 8.6mg | 2% | |
* 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.
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