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Zucchini Soup

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