Monday, July 21, 2014

Zucchini Jalapeno Soup

Vegetables: 3/4 cup(s)
Calories: 60
Chef Tip(s):
*Remove only two or three strips of peel with a peeler and leave the rest on for good color in the soup. Use gloves while handling jalapenos to avoid transferring oil to fingers (which might get in eyes) and wash hands well after handling.

2 Tbsp olive oil
1 onion, minced
1 jalapeno pepper, seeded (reserve seeds), minced
3 cups Food You Feel Good About Chicken Culinary Stock
3 medium zucchini (partially peeled if desired) quartered, cut in 1-inch chunks
Cilantro leaves for garnish.
Salt and pepper to taste
Saute minced onion in olive oil on MED-LOW 5-7 min, until translucent. Add minced jalapeno peppers and saut until soft.

Add zucchini and continue to saut until tender.

Add chicken stock and simmer on an even low boil at MED-HIGH for 10 min.

Let cool some and carefully transfer to Vitamix blender. Start on LOW and increase speed to puree. Add jalapeno seeds to your personal heat preference and blend.

Season with salt and pepper to taste. Serve with cilantro leaves.
For a vegan option use Better Than Bouillon instead of chicken stock. Add 1 tsp A. Vogel HerbaMare Herb Seasoning Salt.appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
Nutrition Info: Each serving (1 cup) contains 60 calories, 5 g carbohydrate, (1 g fiber), 2 g protein, 4 g fat, (1 g saturated fat), 0 mg cholesterol, and 160 mg sodium.

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