Pureed Carrot & Zucchini Soup

This hearty vegetable soup is a low calorie yet delicious alternative to canned soups that will keep you warm all winter long! I have never really liked soup in general; to me, it was a meal to be eaten only when sick, and even then sparingly! But in our search for new and healthy meals, we came across this soup that my mother (Hi Mom!) adapted from a weight watchers recipe. Encouraged by Lan, a great lover of all soupy deliciousness, we tried this one out for new recipe night and it was an instant success! Pureeing some of the carrots and zucchini leaves this soup with a hearty and satisfying broth instead of the thin watery base found in most veggie soups. It also has a subtle flavour, which gives this soup the flexibility to either pair it with a meal as an appetizer or enjoy all on its own. Now, even I will suggest we make up a big batch of soup to have around for lunches and dinners for a little while, but we love it so much it doesn’t last very long!

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Recipe

1 cup onion, chopped
3-4 garlic cloves, minced
1 cup water
4 packets or cubes chicken broth seasoning
4 packets or cubes vegetable broth seasoning (we just use 8 in total of the vegetable cubes instead of chicken)
6 cups thinly sliced zucchini (about 8 6-7” long)
2 cups thinly sliced carrots
2 cups chopped tomato (or 1 can 28 oz diced tomatoes)
2 tsp parsley
1 tsp basil
1 tsp pepper

In a large pot, combine onion, garlic, chicken cubes, vegetable cubes and the cup of water. Saute until onion is tender and cubes have dissolved.

Add zucchini, carrots and tomatoes. Cover, cook 10-15 minutes on low. Add parsley, basil and pepper and 8 cups water and bring to a boil. Reduce heat to medium, cover, and cook until veggies are soft.

At this point, strain out some of the vegetables and puree them with a hand mixer or blender and return the puree to the soup. Leaving some vegetables in the soup, puree until desired soup thickness is reached. Heat and serve. Can be stored in airtight containers in the fridge for several weeks, or also frozen for an extended period of time.

Makes approximately 8 servings per batch.

Per Serving: 112 Calories, 6g Protein, 17g Carbohydrates, 4g Dietary Fiber, 3g Fat, 11g Sugars.

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Try it! You know you want to.

Soup recipe adapted from Weight Watchers by Linda Keeley.

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