40 Calorie Zucchini Soup
With winter well under way, it's tempting to reach for a rich and creamy soup to fill you up. Unfortunately, most of the time these soups are also filled with fatty ingredients that leave you feeling heavy and lethargic for hours afterwards.
We have the solution! This fabulous and healthy recipe (courtesy of Kim McCosker of 4 Ingredients fame) is the PERFECT alternative.
4 Simple ingredients, easy to throw together, and vegetarian to boot, this soup is a delicious and filling meal during the colder months.
You can have it on its own or served with a slice of warm crusty bread to really up the comfort factor.
3 large zucchinis
2 tablespoons chopped chives
2 cups low sodium vegetable stock
1 tablespoon lemon juice
- Place zucchini (sliced lengthways) and chopped chives in a pan
- Squeeze in lemon juice
- Add low sodium vegetable stock
- Bring to a boil
- Reduce heat and simmer 20 – 30 minutes
- Let cool slighty then blend to achieve a thick consistency