Carrot, Tomato and Zucchini Soup - 17.6g Carbs, 4.9g Fiber
From: Fiona Haynes, About.com
Enjoy a bowl of warming carrot, tomato and zucchini soup with a
slice of warm crusty whole-grain bread.
Cook Time: 30 minutes
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tsp ground coriander
4 medium carrots, peeled and sliced
1 medium zucchini, halved lengthwise, then sliced
1 14.5oz can diced tomatoes, undrained
3 cups fat-free, low-sodium chicken broth
1 cup fresh cilantro, roughly chopped
Heat 2 tsp canola oil in large pot on medium heat. Saute onions and
garlic until softened. Add ground coriander and stir well. Add carrots
and zucchini, followed by canned tomatoes and broth. Bring to a boil,
then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro.
Stir and simmer for 5 more minutes.
Remove from heat, transfer soup to a blender, working in batches if
necessary. Blend until smooth.
Serves: 6-8
Nutrition per Serving:
104 Calories, 17 Calories from Fat, 1.9g Total Fat, 0.3g Sat,
0mg Cholesterol, 153mg Sodium, 17.6g Carbs, 4.9g Fiber, 4g Protein
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