Avocado Zucchini Soup - 10g Carbs, 5g Fiber
From: www.aicr.org - American Institute for Cancer Research
This refreshingly cool soup boasts crisp zucchini and creamy avocado. Fiber from summer squash and the avocado's healthy monounsaturated fat help you fill up and stay fuller longer. The vegetable broth and onion base, along with creamy almond milk provide a delicious flavor boost but still keep it to only about 100 calories per serving. Top with a cucumber salsa for a fresh contrasting crunch.
Servings: 4
Serving Size: 1 cup
1 cup vegetable broth
3 cups chopped zucchini (about 2-3 medium zucchini)
1/2 cup thinly sliced green onion, divided
1 medium Hass avocado
1/8 tsp ground cumin, optional
3/4 cup unsweetened plain almond milk
> Cucumber Salsa
1 cup peeled, seeded, diced cucumber (about 1 medium cucumber)
1 1/2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, divided
Salt, to taste
In large saucepan over high heat, combine broth, zucchini and 1/4 cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.
In small bowl combine cucumber, remaining onion, cilantro and 1 tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.
In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tablespoon lime juice and almond milk. Cover and puree until smooth. Leaving soup in blender container, refrigerate it for 2 hours.
When ready to serve, re-blend soup. Add additional almond milk for thinner consistency, if desired.
Pour into serving bowls. Top with salsa and serve.
Servings: 4
Serving Size: 1 cup
Nutrition per Serving: 108 Calories, 7.5g Total Fat, 1g Saturated Fat, 3g Protein, 285mg Sodium, 10g Carbs, 5g Dietary Fiber
Posted by: chefgloria1030@yahoo.com
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