Zucchini Soup

6 (1-cup) Servings Ratings Not Yet Rated | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or Share |

Ingredients

• 2 cups chicken broth
• 2-1/2 cups sliced zucchini
• 1 cup chopped onion
• 2 garlic cloves, minced
• Pinch dried leaf marjoram
• 1 teaspoon curry powder
• Salt and pepper to taste
• 2 tablespoons non-fat dry milk
• 1 cup plain low-fat yogurt
• 1 teaspoon fresh lemon juice
• 2 tablespoons diced red bell pepper, or pimento

Directions

1. In a medium-size saucepan, place all ingredients except yogurt, lemon juice and bell pepper; bring to a boil. Reduce heat, skim off any froth that accumulates, cover and simmer 10 minutes or until zucchini is tender. Cool.
2. In a blender or a food processor fitted with the metal blade, process in batches until pureed. Add yogurt and lemon juice; chill well. Garnish with bell peppers.

Nutritional Information (Per Serving) Calories: 39 Protein: 3 g Sodium: 75 mg Cholesterol: 3 mg Carbohydrates: 7 g Exchanges: 1/2 Milk, 1 Vegetable Source: Light and Easy Diabetes Cuisine Author: Betty Marks