Curried Zucchini Soup

Serves 2

 

  • 1 Medium Zucchini, diced

  • 1 Small Onion, diced

  • 1 Tbsp. Garlic Olive oil

  • 1 - 2 Tsp. Curry Powder

  • 1 Cup Cooked Brown Rice

  • 4 Cups Vegetable Broth

  • 1 Cup Coconut Milk

  • Freshly Ground Black Pepper

 

  1. Heat oil in a stockpot over medium heat, add zucchini, and onion; cook 5 minutes.

  2. Stir in curry powder; cook 5 minutes more.

  3. Add broth, and brown rice, reduce heat and simmer 15 minutes.

  4. Transfer to a blender, add coconut milk and process until smooth.

  5. Enjoy half immediately, season with black pepper.

  6. Allow remainder to cool, then place in a tupperware container and keep in the refrigerator.

 

Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionist™ / Certified Reiki Master