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, pur.e 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
Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:04:09 UT
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
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