Fat Free Salad Dressing: {soups-salads-and-salad-dressings} 4-Ingredient Zucchini Soup

Tuesday, November 3, 2015

{soups-salads-and-salad-dressings} 4-Ingredient Zucchini Soup

I’m getting a hair cut this morning, then running errands, taking stuff to the thrift shop, etc. For those of you who think I’ve already had my shoulder surgery, I have not. I’ve done most of the pre-op stuff. The actual surgery is Dec. 3. In the meantime, I’m being careful, and taking pain meds!!!!!!!!!!!!!!!!!!!!!

The (Now closed for the season) ice cream business got scrubbed head to toe yesterday. Today, hubby is playing golf. It’s quite chilly and dreary, but he’s had few opportunities recently. I cooked a mess of farmer’s market green beans and new potatoes on Sunday, so we’ll have ham and left over green beans tonight for supper. You all have a great day. Jodi

Talk about healthy!!!!!!!!!!!!!!!!!!!!!

4-Ingredient Zucchini Soup

Published by St. Louis Post-Dispatch

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/recipe-details/?rid=2545&sorig=qs

Recipe by Associated Press

Course: Soups and Stews

Servings: 4

Ingredients

3 medium-large zucchini (about 1 1/2 pounds)

Kosher salt and ground black pepper

2 cups low-sodium chicken or vegetable broth, warmed to hot

2 tablespoons chopped fresh chives

1 tablespoon lemon juice

Directions

1. Heat the oven to 400 degrees. Line a baking sheet with kitchen parchment.

2. Cut the zucchini in half lengthwise, then slice off the nubby ends. Place the zucchini on the prepared baking sheet, then mist with cooking spray. Season with salt and pepper, then roast until tender, about 15 minutes, turning halfway through.

3. In a blender, combine the roasted zucchini, hot broth, chives and lemon juice. Blend until creamy and smooth. Serve immediately.

Nutrition Information

• Per serving: 35 calories; 0.5g fat; no cholesterol; 170 mg sodium; 5g carbohydrate; 1g fiber; 3g sugar; 3g protein.

God Bless and have a GREAT DAY!