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Zucchini Soup, Curried II (D/P, TNT)
Source: "Good Food Without Meat," by Ann Serranes
Serves: 4

1 lb. young zucchini, washed, trimmed and sliced thinly
2 tbsp. margarine
4 tbsp. minced green onions
2 cloves minced garlic
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. white pepper
1/2 cup water
8 oz. container pareve "cream"
1 cup rice milk

Combine zucchini, margarine, 2 tbsp. green onions, garlic, curry, salt and pepper. Heat over low heat 5 minutes, stirring frequently. Add water and simmer for 10 minutes, stirring occasionally.

Puree with wand or in blender. Return to pot, add "cream" and rice milk and reheat slowly. Serve hot or cold with remainder of chopped onions.

Poster's Notes:
I served this cold for Shabbos. It was a winner.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A