Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
5 cups | Zucchini, chopped [=1 1/2lb] |
2 \N | Onions, chopped |
1 \N | Celery stalk, diced |
1 \N | Garlic clove, minced |
2 teaspoons | Curry powder |
¾ teaspoon | Salt [approx] |
½ teaspoon | Cinnamon |
¼ teaspoon | Pepper [approx] |
1 teaspoon | Packed brown sugar |
6 cups | Vegetable stock, or water |
In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.
Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender.
In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste.
Try topping with a dollop of yogurt and a spoonful of chutney.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
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