Thursday, April 22, 2010

Roasted Zucchini and Garlic Soup

A light and fresh soup- simple ingredients but very tasty with no cream added or needed!


1 pound zucchini (about 4-5 medium-large)_
4 garlic cloves
1/3 cup sliced onion
3 cups chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
salt and pepper to taste


Preheat oven to 425 degrees F. Rinse and slice zucchini lengthwise into strips about ¼ inch thick. Place the zucchini, garlic and onions on a large baking sheet coated with cooking spray and roast until tender, about 15 minutes each side. Remove from oven and let cool for 15-20 minutes. Chop up the cooked zucchini, garlic and onions and add half of them plus one cup broth to a blender and puree until smooth. Add the remaining portion and another cup of broth and blend until smooth. Pour the mixture into a medium saucepan, add the last cup of broth (salt and pepper to taste) and warm on medium heat, stirring occasionally, about 5-7 minutes.

Makes 5 cups, 5 servings

Serving size: 1 cup Calories 35 Protein 3 g Carb 5 g Fiber 1 g Sugars 1 g Fat <1 g Saturated fat 0 g Sodium 580 mg

Variation: If you’re watching sodium you can substitute low sodium chicken broth


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