Say hello to the fresh flavours of winter!
Soup can be on the menu any day of the week at the moment and this recipe is sure to be a winner.
If you are one of those people that think that zucchini is not terribly flavoursome, this recipe is sure to change your tune.
The lemon and basil really shines through in this recipe and highlights the delicate flavours of the zucchini.
Zucchini is a great vegetable to indulge in when you are trying to lose weight. It has a low calorie to weight ratio, meaning you can tuck in to quite a substantial portion without overdoing it on your healthy eating plan.
As well as being low in calories it is rich in fibre, antioxidants and vitamins A and C.
The great thing about this soup is that once blended it is quite creamy in texture but without using any cream!
This soup freezes well so why not make double and freeze a portion for a night when you don’t feel like cooking.
You can substitute the basil for fresh parsley if you prefer.
Ingredients:
- 2 tbsp olive oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, crushed
- 6 zucchinis, washed and cut into chunks
- 3 cups chicken stock (use reduced-salt stock if possible)
- Juice of ¼ lemon
- 1 small bunch of fresh basil
- 4 tbsp fat free yoghurt, to serve
Method:
- Heat the oil in a large saucepan over med/high heat.
- Add the onion and garlic and stir fry for round 4 minutes.
- Add the zucchini, stock, and lemon juice.
- Bring to the boil and then reduce the heat and simmer for around 20 minutes.
- Toss in the basil and cook, stirring, for a further 5 minutes.
- Use a stick blender or food processor to blend the soup.
- Return the soup to the pot and reheat before ladling into bowls.
- Serve with a dollop of yoghurt on top.
Serves: 4. Calories per serve: 195.
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