Zucchini Soup
(makes 6 cups) 4 servings
Ingredients:
- 1-1/2 lbs zucchini (about 2 medium size) should yield 2-1/4 cups grated
- 2 cups low sodium chicken broth/stock
- 2 cups low sodium vegetable broth/stock
- 2 small red potatoes (3/4 cup when chopped)
- 4 dry, sundried tomatoes, sliced thinly (1/4 cup firmly packed)
- 1/4 teaspoon ground pepper
- 1/2 cup nonfat evaporated milk
- 1-1/2 teaspoon dried basil or 1/4 cup packed fresh basil leaves (do not chop basil until ready to add to soup)
Dice red potatoes, in a pan cover potatoes with water and simmer until tender, (about 15 minutes). Drain water and smash the potatoes with fork or masher, set aside. In a large pot bring the chicken and vegetable broth to a low boil, add zucchini, pepper, chopped or dried basil, and dried tomatoes, reduce to simmer and cook for 7 minutes, stir in nonfat milk and serve.
OPTION:
If you like food a little spicy, add 1 tablespoon Siracha Hot Sauce to soup when cooking.
Nutrition Per Serving:
- Calories:155
- Carbohydrates: 27 g
- Total Fat: 2 g
- Saturated Fat:1 g
- Cholesterol: 1 mg
- Fiber: 4 g
- Protein:11 g
- Sodium: 173 mg
- Carb Choices: 2
Contributed by Janice Baker, BSc., MBA, RD, CDE, CNSC www.BakerNutrition.com jbaker9@ san.rr.com
