08-23-2011, 12:28 PM
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#1 (permalink)
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| Seasoned Veteran
Join Date: Jan 2011 Location: Orting, Wa.
Posts: 2,585
Weight Statistics February 2011 Start Date:
August 16th 2011 Surgery Date:
5' 10"
Height:
283 lb Start Weight:
157 lb Current Weight:
165 lb Goal Weight:
126 lb Weight Loss:
-8 lb Lb Left to Lose:
44.5229681979 % % Lost:
June 2012 Goal Date:
Body Mass Index40.6018367347 BMI Start:
22.5246938776 BMI Current:
23.6724489796 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
 |  Zucchini Basil Soup
Hi, I wanted to share a recipe I've been making and freezing to hopefully have when I reach the pureed stage. I have tons of zucchini and basil to use up out of my garden and since I won't be eating bread anymore I tried this and really like it. Zucchini Basil Soup
1 medium onion, diced
2 garlic cloves, chopped (I like garlic so I use 3-4)
2 pounds small zucchini, trimmed and cut crosswise into chunks
2 tablespoons olive oil
4 cups chicken broth (I use homemade but canned will work)
1/3 cup loosely packed basil leaves
Sea salt and freshly ground black pepper Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender. Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 5 minutes. Add broth and simmer 15 to 20 minutes, until tender. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).
Season soup with salt and pepper. Serve in shallow bowls with Greek yogurt.
Makes four 1 1/4 cup servings
Calories 202, fat 4g, carbs 9g, protein 4g Enjoy! |
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Judi
Loretta Pully
Pre-Op Diet: 275 
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