| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 5 |
c |
Zucchini, chopped [=1 1/2lb] |
| 2 |
|
Onions, chopped |
| 1 |
|
Celery stalk, diced |
| 1 |
|
Garlic clove, minced |
| 2 |
ts |
Curry powder |
| 3/4 |
ts |
Salt [approx] |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Pepper [approx] |
| 1 |
ts |
Packed brown sugar |
| 6 |
c |
Vegetable stock, or water |
INSTRUCTIONS
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
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”