Giving Back - with Soup

I now have TONS of zucchini recipes. THANK YOU to all who forwarded ideas! From penne to chocolate bread, I may never make the same thing twice.

Except this soup.

Curried Zucchini Soup was a hit at our house. Well, not for everyone. Not for the kids. But Steve loved it! And Nick said he liked it, even though he only ate a few bites. I don't generally listen to the kids when planning my meals, unless they really LOVE something, because they don't try new things half the time, and sometimes you have to serve a thing over and over and over and over before they actually give it a fair shot.

Anyway, we ate this soup hot. The next day I had it chilled. It's easy and fabulous and I recommend it to all.

Ingredients

1 tablespoon olive or canola oil
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 teaspoon peeled, finely chopped fresh ginger root
2- 2 ½ pounds zucchini (about 3), sliced or diced
1-1½ tablespoons curry powder (sweet or hot, depending on your taste)
½ cup brown rice
6 cups chicken or vegetable stock
2 tablespoons chopped fresh basil or cilantro leaves
1 cup Oikos Organic Greek yogurt

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Directions

Place a medium size soup pot over medium low heat and when it is hot, add the oil. Add the onion, garlic, ginger and zucchini and cook until the onion is golden and the zucchini is almost tender, 10- 15 minutes.

Stir well, add the curry and rice and cook 10 minutes. Add the stock and bring to a boil. Lower the heat to low and cook, covered, until the rice is tender, about 30 minutes.

Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding remaining broth, basil or cilantro and yogurt.

Serve immediately, or cover and refrigerate up to three days. Serve hot or chilled.