Recipes

Cool Pepper and Zucchini Soup Recipe

Atkins Cool Pepper and Zucchini Soup
5.2g
Net Carbs
Prep Time: 60 Minutes
Style:Indian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.7g

Protein

7.9g

Fat

1.2g

Fiber

101.7cal

Calories

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INGREDIENTS

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tbsp chopped Shallots
  • 1 tsp Curry Powder
  • 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
  • 1 medium Zucchini
  • 0 3/4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/3 cup Sour Cream (Cultured)
  • 0 4/24 oz Cilantro (Coriander)

DIRECTIONS

  1. Heat oil in a small skillet over medium heat; add shallot and cook until softened, about 2 minutes. Add curry and cook until aroma is released, about 30 seconds more. 
  2. Finely dice about 3 tbsp of the pepper and then coarsely chop the rest.  Set aside the diced pepper.  Coarsely chop the zucchini.  Set all aside.
  3. Place shallot-curry mixture in blender with chopped pepper, zucchini and 1/4 cup broth. Purée on low, increasing gradually to high until smooth. Add remaining broth and sour cream and pulse until blended.
  4. Season to taste with salt and pepper and chill for 30 minutes to 1 hour. For serving, garnish with minced pepper and 2 tsp minced cilantro.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

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