Weight Watchers Cream Of Zucchini Soup Food
CREAM OF ZUCCHINI SOUP
Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too.
Provided by Joy1996
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
- Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
- Allow zucchini to cool in the saucepan in the cooking water.
- Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
- Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
- Transfer the onion mix to a blender or food processor.
- Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
- Pour the contents of the blender into a large saucepan and heat over medium heat.
- Add the chicken/vegetable broth and bring to a low simmer.
- Slowly stir in the evaporated milk.
- Season with salt and heat through.
Nutrition Facts : Calories 121.3, Fat 6.3, SaturatedFat 3.6, Cholesterol 18.8, Sodium 684.9, Carbohydrate 10.7, Fiber 1.6, Sugar 4, Protein 6.5
ZUCCHINI/ COURGETTE SOUP (GOOD FOR WEIGHT WATCHERS)
This is a favourite winter warmer. By British calculations, this whole recipe provides 9 points in total and I find it makes 4-6 bowls.
Provided by Shuzbud
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
- Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
- Add the cream cheese and salt and pepper if using.
- Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!
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Servings 4Total Time 25 minsCategory Dinner,Lunch
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Servings 4Total Time 25 minsCategory Dinner,Lunch
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened.
- Add zucchini, potato and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until potato is tender.
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