Zucchini bread, zucchini muffins, baked zucchini, zucchini fritters, sauteed zucchini, zucchini omelets, zucchini frittatas. Tired of zucchini yet? We're not. How about zucchini soup? Today, Chris and Lisa are in the Skinny Scoopers test kitchen tossing our favorite ingredients together to make a delicious low calorie creamy zucchini soup. This delicate yet rich blend of zucchini, onion, chicken broth and a few of our own secret ingredients is a lunch or dinner winner.
Chris was lucky enough to have this veggie in her own garden. Lisa scored some OBSCENE zucchini from her family in northern California. If you don't have these green giants taking over your garden, good news is you can grab them at any market now cause they're plentiful in early fall.
For our creamy zucchini soup, add 2 tablespoons olive oil to a large pot. Chop one medium onion and add to olive oil. Cook on medium heat for 5 minutes. Next, wash and slice 10 cups zucchini, peel and quarter 2 medium potatoes. Add to pot with onion. Toss in 2 cloves chopped garlic. Add 10 cups fat free chicken broth plus one cup water. Mix in 1 teaspoon ***curry powder, a dash of cayenne pepper, 1/4 teaspoon white pepper and 1 bay leaf.
Cook over medium heat for 30 minutes. When veggies seem soft, cool soup. If you have a hand blender, mix the ingredients in the cooking pot. If not, toss in your blender or food processor. Be sure to remove bay leaf before blending and be careful if your mixture is still warm. Hot zucchini, well, is HOT. Puree for 30 seconds or until smooth. Pour back into your pot and add 1 cup of fat free half and half. Serve with a small spoonful of fat free sour cream or fat free plain yogurt to cool this spicy soup.
One serving is 2 full cups and under 100 calories. 1 POINT®. It's a filling meal and a unique delicious way to use zucchini. The curry adds just the right amount of zing and warm flavor. This is a great dish for the cooler fall weather on its way. Enjoy!
***Quick note: Our curry powder is a delicious blend of turmeric, tamarind and curry. Grab curry blend if you see it in your gourmet market.
Hi! I have been making zucchini bread until it's coming out of my ears and have been giving loaves and loaves away! Brought some to Weight Watchers that I made "good-for-you" with applesauce instead of oil and some agave nectar for some of the sugar and half whole wheat flour. It cut the points value in half. Anyway, I still have a zucchini plant that will not give up regurgitating more zucchini! This recipe is just in time! Can't wait to try it! Thanks!
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