Zucchini Soup (Hess) Recipe
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Zucchini Soup (Hess)
1 lb Small zucchini, cleaned &
-sliced thinly
1 tbsp Margarine
2 tbsp Onion, chopped finely
1 Clove garlic, crushed
2 tbsp Water
1/2 tsp Curry powder
1/2 tsp Salt
1/2 cup Skin milk
1 3/4 cup Chicken broth
Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.
Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE
CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets: Omit salt.
Substitute unsalted chicken broth.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.
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Dieting tips
If you really want to lose weight and make improvements in your general shape, then, without doubt, you should make plans to undertake a thoughtfully configured healthy weight loss program. At best, this need to take in 5 helpings of fruit & vegetables daily and involve an appropriate proportion of fats, carbohydrates and proteins.
When selecting food, dieters usually concentrate upon retail store and big brand products labelled as 'low fat'. This is frequently an error, insofar as a food product might just be moderate in fat, but also much too high in calories.
When planning a weight loss regime, you have to also attempt to regulate your intake of salt, fat and refined carbohydrate.
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