Zucchini Soup

In large pot, bring stock and water to boil; add zucchini. Simmer for 10 to 15 minutes until tender.

In skillet, cook onion in olive oil over moderately low heat, stirring until softened. Add curry powder; cook, stirring for 1 minute.

In blender or food processor, purée onion mixture with zucchini.

Return soup to pot. Add chickpeas, chicken and seasonings.

Simmer over moderately low heat for 15 to 20 minutes, until vegetables are desired tenderness. Adjust consistency by adding water, white wine or broth.

Serve hot, chilled or at room temperature, with croutons and dollops of nonfat yogurt or sour cream.

Serves 4 to 6.