Zucchini Soup

Ingredients

• 2 cups chicken broth
• 2-1/2 cups sliced zucchini
• 1 cup chopped onion
• 2 garlic cloves, minced
• Pinch dried leaf marjoram
• 1 teaspoon curry powder
• Salt and pepper to taste
• 2 tablespoons non-fat dry milk
• 1 cup plain low-fat yogurt
• 1 teaspoon fresh lemon juice
• 2 tablespoons diced red bell pepper, or pimento

Directions

1. In a medium-size saucepan, place all ingredients except yogurt, lemon juice and bell pepper; bring to a boil. Reduce heat, skim off any froth that accumulates, cover and simmer 10 minutes or until zucchini is tender. Cool.
2. In a blender or a food processor fitted with the metal blade, process in batches until pureed. Add yogurt and lemon juice; chill well. Garnish with bell peppers.

Recipe Yield: 6 (1-cup) Servings

Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine