Creamy Garlic Zucchini and Pea Soup
5.5g
Net Carbs
5.6g
Protein
2.6g
Fat
1.5g
Fiber
72
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1/3 teaspoon fresh Dill
- 3 cups Chicken Broth, Bouillon or Consomme
- 1 tablespoon Heavy Cream
- 1/2 teaspoon Salt
- 8 cloves Garlic
- 1 medium Zucchini
- 1/4 teaspoon White Pepper
- 1/2 cup Green Peas (Frozen)
Directions:
- In a medium saucepan, bring broth and minced garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.
- Dice zucchini and add it to the pan, cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.
- With a slotted spoon, transfer solids to a blender and purée until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.
