This soup is fast and easy to prepare – as always, my preference. It has become one of our favorites during the winter time. Even the grand children (1 ½ – 4 ½ years old) enjoy it immensely.

The soup is lightly curried to allow the delicate flavor of the zucchini to come through. You can adjust the flavor by adding more, or less curry powder.

INGREDENTS

• 2 tsp. butter or coconut oil
• 1 large onion, chopped
• 5 cups fresh broccoli
• 2 pounds fresh zucchini, sliced
• 2 cups vegetable or chicken broth
• 1 tsp. curry powder
• ½ cup sour cream
• Salt and pepper to taste

DIRECTIONS

1. Melt coconut oil/butter in a large saucepan over medium heat
2. Add onion and cook until it begins to soften
3. Add remaining ingredients except for sour cream (vegetable/chicken broth, zucchini, broccoli, curry powder; if using unsalted vegetable or chicken stock add large pinch of salt)
4. Bring to boil
5. Reduce heat and simmer until vegetables are tender (about 25 minutes)
6. Allow soup to cool slightly; then transfer to blender or food processor
7. Puree soup until smooth but still has some green flecks
8. Return soup to saucepan and stir in sour cream.
9. Reheat gently over low heat
10. Adjust seasoning to taste
11. ENJOY