Summer Zucchini Soup

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

zucchini soup

Yield: 2 SERVINGS Prep: 15 MINS Cook: 15 MINS Total: 30 MINS

This Summer Zucchini Soup is ideal for right now, when the whether is still hot and you may be in the mood for soup, but maybe a lighter or cooler version. This soup is exactly that.

subheading: FOR THE SOUP:

a good drizzle olive oil

12 ounces zucchini, cut into 2 inch pieces

2 scallions, cut into thirds

1 clove garlic

1 ½ to 2 cups vegetable broth, depending on desired consistency

⅓ cup Greek yogurt , or sour cream

a small handful cilantro leaves

salt and pepper, to taste

subheading: FOR THE SHRIMP:

6 ounces large shrimp, peeled, deveined, and roughly chopped

subheading: FOR THE TOPPING:

1 medium roma tomato, diced

½ cup corn, cooked

½ small jalapeno, seeded and minced

1 medium lime, the juice

a small handful cilantro leaves, roughly chopped

salt and pepper, to taste

subheading: OPTIONAL TOPPING:

2 to 3 tablespoons queso fresco, or feta cheese

subheading: Equipment:

Large Skillet

high-speed blender

Directions at supperwithmichelle.com

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