If you have an abundance of zucchini and you're wondering how to put it to good use, consider making some soup. To counter the hint of Indian spice, enjoy this delicious soup with a swirl of plain low fat yogurt.
Ingredients:
- 2 tsp canola oil
- 1 1/2 pounds zucchini, cubed
- 2 medium carrots, cubed
- 1 medium sweet onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp curry powder or garam masala
- 1/2 tsp cinnamon
- 4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a Dutch oven or soup pot, sauté vegetables for 8-10 minutes, until slightly softened. Add curry powder and stir well to coat veggies. Cook for 1 minute. Add broth. Bring to a boil, then cover and simmer for 20 minutes.
Allow the soup to cool a little, then, using a blender, puree the soup in batches until smooth.
Serve 6
Per Serving: Calories 65, Calories from Fat 16, Total Fat 1.9g (sat 0.1g), Cholesterol 0mg, Sodium 59mg, Carbohydrate 9.5g, Fiber 3g, Protein 2.8g
