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Zucchini Soup

Ingredients


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.


Nutritional Information Per Serving:


Calories: 39
Sodium: 75 miligrams
Cholesterol: 3 miligrams
Protein: 3 grams
Carbohydrates: 7 grams

Diabetic Exchanges

1/2 Milk, 1 Vegetable


Source: Light and Easy Diabetes Cuisine