1 pound zucchini, roughly chopped
2 cups low-sodium chicken stock
1/2 cup low-fat buttermilk
sprigs of fresh cilantro for garnish
Heat oil in a large saucepan, add onion, garlic, ginger, curry powder, coriander and cumin and cook over gentle heat for 3-4 minutes. Add zucchini and cook for 5 minutes, covered, until zucchini begins to soften. Pour in stock and simmer for another 10 minutes or so, until zucchini are cooked. Remove from heat and cool a little.
Blend contents of pan until smooth. Chill. When cold, stir in buttermilk. Keep cool until ready to serve. Ladle into bowls and garnish with cilantro sprigs.
|Tom discovered more summer squash!|
Serving Size: 1 cup (approx)
Total Fat: 3 g
Cholesterol: 1 mg
Sodium: 48 mg
Total Carbs: 7 g
Dietary Fiber: 2 g
Protein: 2 g