- 2 tbsp olive oil
- 1 large white onion, chopped
- 4 tsp curry powder
- 3 medium-sized zucchini, chopped
- 1L chicken stock
Heat oil in sauce pan; add onion and curry powder. Cook until onion is tender, then add zucchini. Continue cooking until the zucchini is tender. Add stock. Bring to boil, cover and reduce heat to low. Simmer about 20 minutes. Remove from heat and, using a stick blender or food processor, blend until smooth.
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