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Zucchini Soup

2 lb Zucchini; thinly sliced
1 c Veggie broth
1 c Onion; diced
1 ts Curry powder
1/2 ts Salt
1/2 ts Pepper
1 c Skim milk or low fat yogurt

Combine the zucchini, broth, onions and seasonings and cook over medium low heat until very tender. Put through a blender until smooth. Add the skim milk or togurt. Adjust the seasoning. Serve hot or cold.

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