Zucchini Soup
Source of Recipe
Marla
List of Ingredients
Diabetic Zucchini Soup
- 2 cups chicken broth
- 2-1/2 cups sliced zucchini
- 1 cup chopped onion
- 2 garlic cloves, minced
- Pinch dried leaf marjoram
- 1 teaspoon curry powder
- Salt and pepper to taste
- 2 tablespoons non-fat dry milk
- 1 cup plain low-fat yogurt
- 1 teaspoon fresh lemon juice
- 2 tablespoons diced red bell pepper, or pimento
Recipe
In a medium-size saucepan, place all ingredients except yogurt,
lemon juice and bell pepper; bring to a boil. Reduce heat, skim
off any froth that accumulates, cover and simmer 10 minutes or
until zucchini is tender. Cool.
In a blender or a food processor fitted with the metal blade,
process in batches until pureed. Add yogurt and lemon juice;
chill well. Garnish with bell peppers.
Nutritional Information Per Serving (1 cup):
Calories: 39, Fat: 0 g, Cholesterol: 3 mg,
Carbohydrate: 7 g, Protein: 3 g, Sodium: 75 mg
Diabetic Exchanges: 1/2 Milk, 1 Vegetable
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