Zucchini Soup

Name: Zucchini Soup
Ingredients: 1 whole chicken breast, skinned, boned and cut in 1 x 1/2-inch pieces; 1 c. water; 2 c. chicken stock or canned broth; 2 medium zucchini, cut in cubes; fresh black pepper to taste; 1 medium onion, sliced; 1 tsp. olive oil; 1 Tbsp. curry powder; 2 carrots, diced; 1 medium turnip, diced; 14 oz. can chickpeas (garbanzo), drained; 1/8 tsp. dried basil; 1/8 tsp. parsley

13 ingredients

7 steps

Ingredients

1 whole chicken breast, skinned, boned and cut in 1 x 1/2-inch pieces
1 c. water
2 c. chicken stock or canned broth
2 medium zucchini, cut in cubes
fresh black pepper to taste
1 medium onion, sliced
1 tsp. olive oil
1 Tbsp. curry powder
2 carrots, diced
1 medium turnip, diced
14 oz. can chickpeas (garbanzo), drained
1/8 tsp. dried basil
1/8 tsp. parsley

Directions

1

In large pot, bring stock and water to boil; add zucchini. Simmer for 10 to 15 minutes until tender.
2

In skillet, cook onion in olive oil over moderately low heat, stirring until softened. Add curry powder; cook, stirring for 1 minute.
3

In blender or food processor, puree onion mixture with zucchini.
4

Return soup to pot. Add chickpeas, chicken and seasonings.
5

Simmer over moderately low heat for 15 to 20 minutes, until vegetables are desired tenderness. Adjust consistency by adding water, white wine or broth.
6

Serve hot, chilled or at room temperature, with croutons and dollops of nonfat yogurt or sour cream.
7

Serves 4 to 6.