zucchini, spinach, potato cheese soup

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Rich Baby Marrow and Cheese Soup / Zucchini Cheese Soup

 

Recipe By :Karen Protheroe

Serving Size : 6 Preparation Time :0:00

Categories : 2002-08-09 Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- roughly chopped

1 teaspoon crushed garlic

2 chicken stock cubes -- dissolved in

8 cups boiling water

1 pound baby marrow (zucchini) -- roughly chopped

1 medium unpeeled potato -- diced

1/3 cup blue cheese or feta -- (40 grams)

3 cups shredded spinach

1/2 cup low-fat evaporated milk

(skim milk may be substituted; or omit milk)

salt and freshly ground black pepper -- to taste

 

Cook the onion and garlic in a little of the stock until soft, then add the baby

marrows and potatoes. Add the rest of the stock and crumbled cheese and allow to

simmer until the potato and marrows are soft. Add the spinach towards the end of

the cooking time.

 

Leave to cool then blend for about a minute (it should still be quite chunky).

Return to heat and add the evaporated or skim milk (if using) and seasoning.

Serve hot with crispy Italian rolls.

 

About the author: Karen Protheroe has a B.Sc. Med (Hons) degree in Dietetics

from the University of Cape Town, and runs several dietetic practices in Western

Cape

 

Source:

" Skinny Snacks (Struik) "

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Per Serving (excluding unknown items): 80 Calories; 2g Fat (24.0% calories from

fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 386mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;

1/2 Fat.

 

NOTES : This soup is low in calories and is therefore unsuitable for those

trying to gain weight and those who need to raise the energy content of their

diet.

 

Nutr. Assoc. : 0 0 902570 0 5663 4600 168 3407 4050 0 0