08-26-07, 06:31 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,960
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Cool Pepper and Zucchini Soup
COOL PEPPER AND ZUCCHINI SOUP Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:05:00 Calories: 93
Fat: 7 grams
Protein: 2 grams
Carbohydrates: 5 grams
Fiber: 0 grams
Net Carbs: 4 grams
1 tablespoon extra-virgin olive oil
1 tablespoon shallot, roughly chopped
1 teaspoon curry powder
1 medium yellow bell pepper, 4 tablespoons minced for
garnish, remainder roughly chopped (about 1 1/3 cups total)
1 medium zucchini, peeled and roughly chopped (about 1
1/3 cup)
3/4 cup reduced-sodium chicken broth, divided
1/3 cup sour cream
salt and freshly ground pepper
2 teaspoons fresh cilantro, chopped
1. Heat oil in a small skillet over medium heat; add shallot
and cook until softened, about 2 minutes. Add curry and
cook until aroma is released, about 30 seconds more.
2. Place shallot-curry mixture in blender with pepper
(remembering to set aside garnish), zucchini and 1/4
cup broth. Puree on low, increasing gradually to high
until smooth. Add remaining broth and sour cream and
pulse until blended. Season to taste with salt and
pepper and chill for 30 minutes to 1 hour.
3. For serving, garnish with minced pepper and cilantro.
A touch of curry adds a spicy note to this beautiful yellow soup. Atkins - Cool Pepper and Zucchini Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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