Zucchini curry soup

Ingredients for 2 servings:

• 1 tbsp vegetable oil, e.g. peanut, almond, sunflower
• 1 onion(s)
• 2 tsp curry
• 2 zucchini, approx. 550 to 700 g
• 350 ml broth
• 100 g quark, lactose-free, or sour cream
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low-calorie, lactose-free, vegetarian and vegan

Wash the zucchini and dice it roughly. Dice the onion and sauté it in a large pot with 1 tablespoon of oil. Add the curry powder and sauté briefly to allow the aroma to develop. Briefly fry the zucchini in the pot and pour in the broth. Let the soup simmer for 15 to 20 minutes, then puree it with a hand blender. Stir the lactose-free quark or sour cream into the soup and heat it up briefly again if necessary. However, do not boil it again. Season with salt and pepper. This recipe makes two bowls of soup.