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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A spicy low fat zucchini soup Ingredients:
2 tablespoons extra virgin olive oil |
2 cloves garlic, crushed |
1 large onion, chopped |
6 medium zucchini, chopped |
1 potato, peeled and diced |
2 tablespoons fresh basil |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
1/8 teaspoon peppercorn |
3 cups water |
1 chicken stock cube |
3/4 cup skim milk |
2 teaspoons soy sauce |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a stockpot over medium heat, add the olive oil and saute the garlic until golden. Add the onion and saute until translucent.
2. Add the zucchini and potato and saute for about 5 minutes.
3. Add the basil, thyme, rosemary and peppercorns and toss for 1 minute.
4. Add water and stock cube and bring to boil, lower heat, cover and simmer until the zucchini and potato are soft. When cooked, remove from heat.
5. Puree hald the soup in the food processor or blender in batches.
6. Return to cooking pot, add milk and bring just to boil, but do not boil.
7. Add soy sauce and stir well.
8. Adjust seasoning to taste, garnish with chopped parsley and serve.
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