Garden Fresh Zucchini and Tomato Soup - 10.5g Carbs, 2.9g Fiber
From: 21 Days Guide To Better Diabetes Control PDF
2 1/2 Tbsp olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 Tbsp chopped fresh red chile pepper
1 (14 oz can) vegetable broth
1 Tbsp dried tarragon
2 tsp dried dill weed
1 tsp salt
1/4 tsp ground black pepper
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes. Garnish w/ a dollop of FF sour cream and some fresh chopped basil.
Nutrition per Serving: 88 Calories, 4.8g Total Fat, 0mg Cholesterol, 404mg Sodium, 10.5g Total Carbs, 2.9g Dietary Fiber, 2.5g Protein
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