Zucchini-Poblano Soup with Cilantro and Mint
6.7g
Net Carbs
6.5g
Protein
10.8g
Fat
3.2g
Fiber
153
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:
- 4 ounces Cilantro (Coriander)
- 3 tablespoons Peppermint (Mint)
- 1 each Leeks
- 1 tablespoon Fresh Lime Juice
- 4 medium Zucchinis
- 1 pepper Poblano Pepper
- 1 tortilla Low Carb Tortillas
- 4 cups Chicken Broth, Bouillon or Consomme
- 1/2 teaspoon Salt
- 4 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Parsley
- 1 cup Tap Water
Directions:
This recipe is suitable for Phase 1 but leave off the tortilla because it is made of wheat.
- Preheat grill or broiler. (If using broiler, line broiling pan and rack with foil.)In a large bowl, toss zucchini with 2 tablespoons oil, coating well. Place zucchini slices and Poblano Chile on grill. Grill or broil 5 inches from heat source for 3 minutes, then turn. Cook zucchini for 3 minutes more; transfer to a plate.
- Turn Poblano again, and continue to cook and turn until skin is black and blistered, about 10 minutes. Transfer to a paper bag, folding over end to close; let stand 10 minutes. Remove Chile from bag, and peel off blackened skin with a paring knife. Remove and discard seeds; coarsely chop chile (The zucchini and chile can be prepared to this point up to 2 days ahead of time; store in the refrigerator in an airtight container until ready to use). Separate the stems and leaves of the cilantro, finely dice each.
- In a 5-quart stockpot, heat remaining 2 tablespoons oil over medium heat. Add leek, cilantro stems, chopped parsley and mint; cook for 3 minutes. Add roasted zucchini and chili; continue cooking until vegetables are very soft, about 5 minutes. Add tortilla pieces (if using, if not using the NC is 6.2g), salt, broth and water to pot. Bring to a boil, reduce heat medium-low, and simmer for 10 minutes.
- Add cilantro leaves to pot, and remove from heat. Using a blender or food processor, purée the soup in batches. Add lime juice, and season with salt and pepper to taste. Serve at room temperature, or reheat slowly over medium heat.
- Divide among six bowls, and drizzle with olive oil if desired.
