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Creamy Zucchini Soup

Source of Recipe

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Creamy Zucchini Soup

everydaydiabeticrecipes.com
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SERVES 8
COOK TIME 30 Min

By using a combination of cornstarch and low-fat milk, instead of heavy cream, we've reduced the fat and calories from traditional zucchini soup while keeping its rich 'n' creamy texture.

What You'll Need:
• 1 large onion, chopped
• 1/2 red bell pepper, minced
• 3 cloves garlic, minced
• 1-1/2 pound zucchini, chopped into 1/2-inch cubes
• 2 (14-ounce) cans reduced-sodium chicken broth
• 2 tablespoons chopped fresh dill weed
• 3/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup low-fat milk
• 3 tablespoons cornstarch

What To Do:
1. Coat a soup pot with nonstick cooking spray and heat over medium-high heat.

2. Add the onion, bell pepper, and garlic, and sauté for 4 to 5 minutes, or until tender, stirring frequently.

3. Add the zucchini, chicken broth, dill weed, salt, and black pepper; bring to a boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes or until the zucchini is tender.

4. In a small bowl, whisk together the milk and cornstarch until smooth; add to the soup mixture, stirring until thickened. Ladle into bowls and serve.

1/8 of recipe equals: Calories 66 (Calories from Fat 11); Total Fat 1.2g (Saturated Fat 0.5g, Trans Fat 0.0g); Protein 4.5g; Cholesterol 1.5mg; Sodium 163mg; Total Carbohydrates 11g; Dietary Fiber 1.3g; Sugars 4.9g