Zucchini Soup

Recipe Ingredients

1 lb	454g / 16oz	Small zucchini - sliced thin
1 tablespoon	15ml	Margarine
2 tablespoons	30ml	Finely-chopped onion
1		Garlic clove - crushed
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Milk
1 3/4 cups	414ml	Chicken broth

Recipe Instructions

Set aside a few slices of zucchini for garnish.

Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking.

Remove from heat; add all remaining ingredients and mix well. Turn into blender or food processor fitted with steel blade and blend for 30 seconds.

Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

This recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Vegetable, 1 Fat.

Nutrition Facts: Carbohydrates 6g; Protein 3g; Fat 4g; Calories 64; Fiber 1.8g; Sodium 408mg; Cholesterol 1mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.