Cool Pepper and Zucchini Soup Recipe
![Atkins Cool Pepper and Zucchini Soup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/42dcdf089899a0452586a74dd1f736a1_1b2d103c-2f3c-476a-b038-292992e60646.png)
5.2g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 60 Minutes
Style:Indian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:Indian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.7g
Protein
7.9g
Fat
1.2g
Fiber
101.7cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 tablespoon Extra Virgin Olive Oil
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1 tbsp chopped Shallots
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1 tsp Curry Powder
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1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
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1 medium Zucchini
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0 3/4 cup Chicken Broth, Bouillon or Consomme
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0 1/3 cup Sour Cream (Cultured)
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0 4/24 oz Cilantro (Coriander)
DIRECTIONS
- Heat oil in a small skillet over medium heat; add shallot and cook until softened, about 2 minutes. Add curry and cook until aroma is released, about 30 seconds more.
- Finely dice about 3 tbsp of the pepper and then coarsely chop the rest. Set aside the diced pepper. Coarsely chop the zucchini. Set all aside.
- Place shallot-curry mixture in blender with chopped pepper, zucchini and 1/4 cup broth. Purée on low, increasing gradually to high until smooth. Add remaining broth and sour cream and pulse until blended.
- Season to taste with salt and pepper and chill for 30 minutes to 1 hour. For serving, garnish with minced pepper and 2 tsp minced cilantro.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.