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Curried Zucchini Buttermilk Soup

Curried Zucchini Buttermilk Soup

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 260 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

Curried Zucchini Buttermilk Soup
1 tablespoon Olive oil
8 oz Onion, chopped
32 oz zucchini, unpeeled and chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
1/8 teaspoon red pepper flake
1 teaspoon Ground cumin
1 teaspoon Curry powder
21/2 cup Low sodium chicken or vegetable broth
11/2 cup Buttermilk
2 tablespoon Fresh cilantro, minced
3 oz Sweet potato chips, crumbled

directions:

1. In a large saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add zucchini and salt, stirring to coat zucchini with oil and onion. Reduce heat to medium-low, cover, and cook, stirring occasionally, until zucchini is tender and has released juices, about 20 minutes.
2. Add black pepper, red pepper flakes, cumin, and curry; increase heat to medium-high and cook until fragrant, about 1 minute. Add broth and cook to blend flavors, about 1 minute.
3. Working in batches, fill blender jar halfway with a portion of zucchini mixture and purie, holding lid in place with folded dishtowel. Pour into large, non reactive bowl (preferably stainless steel). Add buttermilk and stir to blend. Let cool briefly to room temperature, about 20 minutes, then cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
4. Stir soup to blend, and correct seasoning with additional salt and pepper if desired. Ladle into chilled bowls, garnish with minced cilantro or parsley and sweet potato chips, if using, and serve.
Source: Hannaford fresh Magazine, July - August 2007

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Quantity Ingredients  
1 tablespoon Olive oil  
8 oz Onion, chopped  
32 oz zucchini, unpeeled and chopped  
1/2 teaspoon Salt  
1/2 teaspoon Black pepper, freshly ground  
1/8 teaspoon red pepper flake  
1 teaspoon Ground cumin  
1 teaspoon Curry powder  
21/2 cup Low sodium chicken or vegetable broth  
11/2 cup Buttermilk  
2 tablespoon Fresh cilantro, minced  
3 oz Sweet potato chips, crumbled  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 165 kcal (8%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 11 g (55%)
Cholesterol 3 mg (1%)
Sodium 309 mg (12%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 8 g (32%)
Protein 14 g (23%)
Vitamins
Vitamin A 3603 IU (72%)
Vitamin C 23 mg (38%)
Minerals
Calcium 119 mg (2%)
Iron 12 mg (20%)
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