Soup is one of the easiest foods to prepare and it can be one of the most rewarding ones, too. Why settle for canned soup when you can make your own heartier, fresh-tasting soup without all those additives—and all that extra salt, for example?
Ingreadient
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 1 pound carrots, peeled and sliced
- 1 pound zucchini, unpeeled and sliced
- 2 teaspoons curry powder
- 3 1/2 cups fat free low sodium chicken broth
- 1/4 cup parsley, chopped
Direction
- Gather the ingredients.
- Heat the olive oil in a Dutch oven or soup pot over medium heat. Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder.
- Stir for 1 to 2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley.
- Transfer soup to a blender and blend until smooth, working in two batches.
- Serve and enjoy!
