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Zucchini Soup III (D/P, KLP)
Source: rmcdaniemagnus.acs.ohio-state.edu (Rae McDaniel)
Serves: 4

1 medium onion
1 clove garlic
8 medium zucchini, cut in 1-1/2" slices
1 can vegetable broth
2-1/2 cups water
1 teaspoon salt
1/4 cup parsley
1 teaspoon basil
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Parmesan cheese, optional

Sauté onion and garlic in some oil. Add everything else.

Bring to a boil, then reduce temperature to simmer and cook for 15 minutes. Place 2 cup of soup in blender at a time. Puree.

For dairy meal, serve with garnish of Parmesan cheese.

Posted by Annice Grinberg

Nutritional Info Per Serving: 110 Calories (kcal); 2g Total Fat; (11% calories from fat); 7g Protein; 21g Carbohydrate; 1mg Cholesterol; 959mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2-1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates