Zucchini is such a versatile vegetable that it’s no wonder it makes a great soup, too. The addition of curry takes the taste up a notch. You could substitute dill or thyme, too.
Makes 4 to 6 servings.
1 tablespoon olive oil
1 small white onion, chopped
2 garlic cloves, minced
2 lbs zucchini, diced (about 7 cups diced)
2 teaspoon curry powder
6 cups low-fat chicken stock
1/4 cup basmati rice
Salt to taste
Croutons for garnish (optional)
1. Heat the olive oil over medium heat in skillet and add the onion. Cook, stirring, until it is tender, about 5 minutes.
2. Into the slow cooker, put the garlic, zucchini, cooked onions, a generous pinch of salt, and the curry powder. Stir well to combine. Add the stock and rice, and stir again to mix. Cover and cook on Low 5 to 7 hours or on High 2 to 3 hours. Season to taste with salt.
3. Purée the soup with an immersion blender or in batches in a food processor or blender. Serve with croutons.