Last night my daughter announced she and her husband had gotten the first zucchini out of their garden. Immediately my mind began thinking about different ways we could cook up all the zucchini which will follow.
In particular, I wanted to seek out recipes which were lower in calories, but still tasty, to coincide with my desire to eat healthier this summer as well as to maintain my weight loss over the past year. Imagine my delight with the discovery of a Weight Watchers’ cookbook when my granddaughter and I were sorting things at my house earlier this week.
This recipe for zucchini soup caught my eye. It is easy to make, can be ready in about 45 minutes, can be made ahead and is good for you. What else could you possibly want? Enjoy!
- 4 cups diced zucchini
- 4 ounces onion, diced
- 3 packets instant chicken broth and seasoning mix
- ½ bay leaf
- 2 cups water
- 1 cup evaporated skimmed milk
- 1 teaspoon Worcestershire sauce
- Dash nutmeg
- Salt and white pepper to taste
- In a large saucepan, combine zucchini, onion, broth mix and bay leaf.
- Cook for 10 minutes.
- Add water. Bring to boil. Lower heat.
- Simmer 10 minutes. Remove from heat. Discard bay leaf.
- Place in blender container; process until smooth.
- Return mixture to saucepan.
- Bring to boil. Add milk, Worcestershire and nutmeg. Season to taste.
- Heat thoroughly but DO NOT BOIL.
- Divide evenly. Makes 4 servings.
Each serving is equivalent to: 1 cup Vegetables; 1 ounce Limited Vegetable; ¾ cup Something Extra (3/4 packet broth mix); ½ serving Milk (1/4 cup evaporated skim milk)
*Based on Weight Watcher rules in 1978 when the Weight Watchers’ New Program Cookbook by Jean Nidetch was published.