Diabetes Care and Education

Zucchini Soup

Courtesy of:
Raquel Pereira MS RD LD

Ingredients:

• 2 zucchinis
  
• 2 tomatoes
  
• 2 tbsp olive oil
  
• 1 tsp dill (or basil)
  
• 1 tsp salt
  
• 1 tsp black pepper
  
• 2 cups vegetable broth
  
• 2 cups of water
  
• 1 cup shredded mozzarella cheese
  
• ½ lemon, juice squeezed

Directions:

1. Slice the zucchini and the tomatoes (1/2 inch thick).
   
2. Heat the oil with the dill, salt and black pepper.
   
3. Add the zucchini and tomatoes and cover to cook in medium heat for 5 to 10 minutes.
   
4. Blend this vegetable mixture with the vegetable broth in blender until smooth.
   
5. Return it to the pan and heat it up again, adding the water and the cheese, let it cook for 5 to 10 minutes. Add the lemon juice last. Serve it warm.
   .

Nutrition Facts Serving Size 1/4 of recipe Servings Per Recipe: 4 Amount Per Serving Calories 168 Total Fat* 11.7g Saturated Fat 3.8g Total Carbohydrate 8.3g Dietary Fiber 1.9g Protein 8.5g Sodium 669.5 mg




Exchanges per Serving 1 vegetable 1 medium-fat meat 1 fat