Cream of Zucchini Soup - 6g Carbs, 1g Fiber, 3g Sugar
From: www.spryliving.com
Lots of Parmigiano Reggiano makes this thick soup a cheesy delight.
No zucchini on hand? Try this recipe using yellow summer squash.
Prep Time: 10 min
Cook Time: 20 min
Servings: 4
2 cups zucchini, shredded unpeeled
1/4 cup onion, finely chopped
1 clove garlic, minced
2 cups reduced-sodium vegetable broth
1 Tbsp chopped fresh basil
1 tsp chopped fresh thyme
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup half-and-half
Grated lemon rind, optional
Combine zucchini, onion, garlic, vegetable stock, basil, thyme, salt
and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and
simmer about 10 minutes. Remove from heat. Slowly whisk cheese and half-and-half into mixture. Pour into a large bowl to cool slightly.
Place half of mixture into blender; puree. Return to saucepan. Add
second half of mixture; puree. Return to saucepan. Simmer until
heated. Remove from heat. Garnish with sprinkle of lemon rind.
Servings: 4
Nutrition per Serving:
90 Calories, 5g Fat, 3g Saturated Fat, 0g Polyunsaturated Fat,
1.5g Monounsaturated Fat, 15mg Cholesterol, 230mg Sodium,
210mg Potassium, 6g Carbs, 1g Fiber, 3g Sugars, 5g Protein
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