Green Squash Soup - 5.3g Carbs, 1.3g Fiber
From: The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)
This is another easy, flavorful soup that can either be a first course or a main course in a meal with salad, bread, and cheese. Eat it right away; the fresh taste of the vegetables is what makes it appealing.
1 medium leek, preferably organic
1 lb summer squash, such as zucchini, preferably organic
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
4 cups vegetable stock
1 Tbsp chopped fresh marjoram OR1 tsp dried marjoram
2 tablespoons artichoke puree (see Note)
GARNISH
Freshly grated Parmesan cheese
Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces.
Heat the olive oil in a skillet over medium heat. Add the chopped leek and saute it until it is translucent. Add the squash and saute, stirring, until the squash softens, about 10 minutes. Season with salt and pepper.
Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke puree and mix well.
Pour the soup into a food processor and process into a coarse puree. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.
Note:
Artichoke puree is available in specialty grocery stores. You can also make your own simply by draining a jar of water-packed baby artichokes and grinding them in a blender or food processor. Store any leftover puree in the refrigerator and use it as a base for a pasta sauce or a dip for raw vegetables.
Serves: 6
Nutrition per Serving: 24 Calories, 0.2g Fat, 0g Saturated Fat, 5.8% Calories from Fat, 0mg Cholesterol, 1.2g Protein, 5.3g Carbs, 1.3g Fiber
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