Zucchini and Salmon Curried Soup


1 lb zucchini

2 Tbsp butter

1 large onion, chopped

2 cloves garlic, minced

4 tsp curry powder

1 Tbsp flour

2 1/2 cups vegetable broth

one 14 Oz. can coconut milk

1/2 cup prunes, chopped

1/2 lb wild salmon fillets, cut into 1" pieces

1/2 tsp salt

2 Tbsp lime juice

Quarter zucchini lengthwise, then cut into 1/2" thick pieces, and set aside.

Melt butter in large saucepan set over medium heat, then cook onion for 5 minutes until softened.

Add zucchini then cook for 5 minutes.

Stir in curry powder, garlic and flour, then cook for 1 minute.

Add broth and coconut milk, then bring to boil.

Add prunes and reduce heat, then simmer for 5 minutes.

Add salmon to saucepand, then cover and simmer for 5 minutes and liquid has slightly thickened.

Sprinkle with salt and drizzle with lime juice. Enjoy!
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