Zucchini Curry Soup

1-2 tbsp olive oil
1 large or 2 smallish vidalia onions, chopped.
1 tsp curry
2 or 3 medium to large-ish zucchini
2 cups or so vegetable stock
salt and pepper
sour cream (optional)

Heat the oil in a large saucepan, add onions and curry. Cook until translucent, stirring occasionally. Meanwhile peel the zucchini and chop into large chunks. Throw the chunks into your food processor or blender and chop. Add the zucchini to the pot with the veggie stock. Cook about 30 minutes or so. Add salt and pepper. Can be served hot or cold. Great with fresh bread and a small dollop of sour cream.

Why should I eat that?:

Curry powder Turmeric (the yellow powder in curry) is among the most powerful antiinflammatories identified today. It helps stimulate cancer cell suicide (apoptosis) and reduces tumor growth. It can also possibly enhance the effectiveness of chemotherapy for cancer patients. Turmeric is most effective when combined with black pepper and olive oil. source.

Onions All foods in the alliaceous family (garlic, onions, leeks, shallots, chives) help to regulate blood sugar. They also reduce the carcinogenic affects of nitrosamines and N-nitroso compounds, found in overgrilled meat and tobacco combustion. They promote apoptosis (cancer cell suicide) in colon, breast, lung and prostate cancer, and leukemia. source.

Zucchini Contains vitamin C, a powerful antioxidant with anti-inflammatory properties. It also has high levels of folate, potassium, manganese and vitamin A.