Zucchini-Poblano Soup with Cilantro and Mint Recipe | @Atkins

Zucchini-Poblano Soup with Cilantro and Mint Recipe


Atkins Zucchini-Poblano Soup with Cilantro and Mint
6.7g
Net Carbs
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.5g

Protein

10.8g

Fat

3.2g

Fiber

153.5cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 tablespoon Extra Virgin Olive Oil
  • 4 medium Zucchini
  • 1 pepper Poblano Pepper
  • 1 each Leeks
  • 4 oz Cilantro (Coriander)
  • 3 tbsp Parsley
  • 3 tbsp Peppermint (Mint)
  • 1 tortilla Low Carb Tortillas
  • 0 1/2 tsp Salt
  • 4 cup Chicken Broth, Bouillon or Consomme
  • 1 cup Tap Water
  • 1 tbsp Fresh Lime Juice

DIRECTIONS

This recipe is suitable for Phase 1 but leave off the tortilla because it is made of wheat.
  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. Divide among six bowls, and drizzle with olive oil if desired.

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.