- 2 medium zucchini, cleaned and thinly sliced
- 2 TB. olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tsp curry powder
- 1 tsp salt
- 3 cups vegetable broth
- 1 cup soy milk
Heat oil in deep skillet and saute onions until translucent. Add curry powder and garlic and saute for 1 minute. Add zucchini and broth. Cover and simmer gently for about 10 minutes. Remove from heat and add salt and milk. Blend in blender or with immersion blender. Serve hot.
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