Makes 4-5 servings
2 lbs. Zucchini, sliced thin
1 medium Onion, chopped
¼ Cup Olive oil
½ tsp. Nutmeg
3 ¼ Cup low fat, low sodium Chicken Broth
½ Cup Soy Milk
Pepper to taste
• Sauté zucchini and onion in oil until limp.
• Add chicken broth, cover and simmer 15 minutes.
• Puree in blender
• Add cream, nutmeg and pepper and cook until done.
• Serve hot or chill overnight.
Per serving (406g): 162 Calories, 12g fat, 1.7g sat fat, 10.2g carbohydrate, 5.6g protein, 2.4g fiber, 418mg sodium