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This recipe is from the book Apples to Zucchini: A Collection of Low Protein Recipes by Virginia Schuett and Dorothy Corry
Note the old one on Zaar had to be edited because when I corrected the attribution, the computer refused to accept the
ingredients. THIS IS THE CORRECT ONE.
Ingredients:
1 tablespoon virgin olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 red bell pepper or orange bell pepper, chopped
1/4 teaspoon kosher salt or sea salt
1-2 teaspoon east indian tikka powder or sweet curry powder
3 stalks celery, chopped
1 small zucchini, sliced (4-5 inch)
1 sweet potato, diced
1 quart vegetable broth
8 ounces cooked cleaned and deveined shrimp, rinsed
1 lime, cut in wedges
Procedure:
1. In a soup pot, heat the oil and garlic over medium-high heat and cook, stirring, until pale golden (1 to 2 minutes).
2. Add onion and pepper, sprinkle with salt and tikka powder and cook, stirring, until soft (2-3 minutes).
3. Add celery, zucchini, and sweet potato and cook, stirring, for 2 minutes or until cooked through.
4. Add broth and shrimp, heat through and serve, garnished with a lime wedge.
Serving Size:
4 servings
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