Carrot, Tomato and Zucchini Soup
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 1/2 oz 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.
Makes: 6 to 8 servings
Per Serving: Calories 104, Calories, Fat 1.9 gr (sat 0.3 gr),
Cholesterol 0 mg, Sodium 153 mg, Carbohydrate 17.6 gr, Fiber 4.9 gr,
Protein 4 gr
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