By Erica Primovic
Edith’s Zucchini Soup
4 steps
Prep:15minCook:15min
Quick blurb about this recipe. I bought my house from the original owners who lived here for 41 years. Edith, the wife, would make this soup using the neighbor’s zucchini. She shared the recipe with the neighbor, who then, fast forward, shared the recipe with me, and gives me zucchini from his garden! Although Edith had passed when I purchased the home, she lives on through this recipe. Enjoy! 🌱
Updated at: Thu, 17 Aug 2023 00:21:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories109.6 kcal (5%)
Total Fat8.9 g (13%)
Carbs6.5 g (2%)
Sugars4.2 g (5%)
Protein2.4 g (5%)
Sodium973.6 mg (49%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook onion and garlic in butter until tender
onion1 
clove garlic1 
butter3 TbsStep 2
Add zucchini and chicken broth, cook until tender
zucchini1 lb
chicken broth14.5 ozStep 3
Add salt and curry then mix in blender until smooth
salt1 tsp
curry powder½ tspStep 4
Serve hot or cold (though I prefer it hot!). Add a pinch of cheese, if desired.
Can be frozen for later consumption.
asiago1 pinch
