Zucchini Tarragon Soup - 13.5g Carbs, 4.2g Fiber
From: www.meatlessmonday.com
In this herbaceous soup, zucchini are stewed with garlic, onion,
shallots and fresh tarragon. This salute to summer squash can be
whipped up in a flash and is equally tasty served hot or cold.
This recipe comes to us from Carolyn, The Healthy Voyager.
Serves: 4
3 cups low-sodium vegetable broth OR 3 cups water
1 1/2 lb zucchini, cut into 1-inch pieces
3 celery stalks
1 cup mixed onions, garlic & shallots, chopped
1 Tbsp fresh tarragon, chopped
Salt and pepper, to taste
1-2 Tbsp of nutritional yeast*
*Optional. Found in health food stores or the health section of
most grocery stores.
Place the broth or water, zucchini, celery, chopped onion, garlic,
shallot mix and tarragon in a medium saucepan over high heat. Bring
to a rolling boil, reduce heat and simmer, uncovered, for 7-10 minutes,
or until the zucchini is tender.
Puree the soup in a blender, in batches if necessary, until soup is
smooth. Return the soup to the saucepan over medium-high heat. Slowly
stir in the salt, pepper and nutritional yeast if using, until the
seasonings are incorporated. Serve hot or chilled.
Serves: 4
Nutrition per Serving:
69.5 Calories, 6 Calories from Fat, .7g Total Fat, .1g Saturated Fat,
0mg Cholesterol, 46mg Sodium, 738.8mg Potassium, 13.5g Total Carbs,
4.2g Dietary Fiber, 5.2g Protein
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