Zucchini SoupSubmitted by: 2GD2GO2WSTE
IntroductionThis satisfying soup is great after a lot of heavy eating - low in calories, high in vitamins -- perfect! SBD friendly, all phases. This satisfying soup is great after a lot of heavy eating - low in calories, high in vitamins -- perfect! SBD friendly, all phases.
6 medium zucchini
6 cups of low-sodium fat-free chicken stock
4 large leeks
Non-stick cooking spray
Fat-free half and half - 1/2 cup
No-salt Spike seasoning - 1 tsp or to taste
Salt and peoper to taste
Clean leeks well and cut off tops and bottoms, reserving white part with just a little green. Chop.
Chop zucchini, leaving skin on.
In a Dutch oven or other heavy-bottomed pan, spray non-stick spray and add leeks on medium heat. Cook until leeks start to soften, 3-5 minutes. Watch carefully so that they do not burn.
Add chicken broth and zucchini. Sprinkle with Spike. Continue to cook 45 min, until zucchini is soft. Remove from heat and add in half-and-half. Puree with immersion blender or transfer in batches to food processor/blender. If you'd like, leave some zucchini chunks whole.
This will make a thin soup. If you like your soup on the thicker side, decrease the chicken stock or add a peeled, chopped potato in with the zucchini (will change nutritional info, of course)
Number of Servings: 8
Recipe submitted by SparkPeople user 2GD2GO2WSTE.