Served as main course. Non-vegetarian dish. Speciality: Healthy, Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs and Low Protein diet.
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1 cup diced Onions
6 Chicken Bouillon cubes, seasoning mix or 3-4 teaspoons Broth, Seasoning Mix
6 Garlic Cloves, minced
6 cups thinly sliced Zucchini
2 cups thinly sliced Carrots
1 (28 ounce) can diced Tomatoes
3 teaspoons chopped fresh Parsley
1 teaspoon Basil Leaves
1 teaspoon Italian Spices
Salt and Pepper (to taste)
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In a large nonstick saucepan, combine onion, broth mix and garlic; cook stiring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using slotted sppon, remove about 2 cups of vegetables from saucepan and set aside. In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
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