Spiced Potato and Zucchini Soup-Gundersen Lutheran 500 Club
Spiced Potato and Zucchini Soup
Getting started Equipment you will need: large saucepan, cutting board, knife, spoon, food processor, ladle Do right away when you get home: Action step 1
1 medium potato
4 medium-large zucchini
1 Tbsp. fresh ginger
1 Tbsp. olive oil
1 cup low-sodium chicken or vegetable stock 2 cups water
1. Chop onion. Peel and dice potato and zucchini. Finely mince ginger.
2. Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock and water, potato, zucchini, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes.
3. Place cooked vegetables in food processor. Puree until smooth, adding more stock if needed. Salt* and pepper to taste Plain nonfat Greek yogurt (optional)
4. Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper. Top with a dollop of plain nonfat Greek yogurt.
Suggested Side Items: Tossed Salad with dressing
Tips: This recipe is easily adjustable for more servings, simply double the ingredients Soup freezes well. Freeze in 1 or 2 serving freezer zip-lock bags. Remove from freezer the night before you want to use it. Microwave in a microwave-safe dish for a quick and easy lunch. Shopping list: 1 medium onion 1 medium potato 4 medium-large zucchini Fresh ginger 1 (15 oz.) can low-sodium chicken or vegetable stock Plain nonfat Greek yogurt (opt.) Items for tossed salads (opt.)
Salt and pepper
Other items needed:
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