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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Adapted from Weight Watchers® International Inc 1983, Quick Start 1 - program booklet, p.14. Ingredients:
1/4 cup diced onion |
1 tsp minced garlic |
1 cup thinly sliced zucchini squash |
1/2 cup thinly sliced carrot |
1/2 cup chopped and seeded tomato |
1 tsp chopped parsley |
1/4 tsp salt |
1/4 tsp dried basil |
1/8 tsp black pepper |
2 cups water |
Directions:
1. In a 1 1/2 qt nonstick saucepan (or a regular pan, sprayed with non-stick cooking spray), combine onion and garlic and cook until onion is translucent, stirring occasionally. Add remaining ingredients except water and stir to combine.
2. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes.
3. Using a slotted spoon, remove about 1/2 cup of vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container, or use an immersion blender in the saucepan.
4. Return pureed mixture to saucepan, add reserved vegetables, and heat.
5. NOTE: This is also excellent served chilled as a refreshing summer appetizer.
6. EXCHANGE INFO - Per serving: 2 1/4 vegetables servings
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