Friday, July 23, 2010

Weight Watchers Friendly Summer Soup

As I continue on my quest to eat healthier and lose weight I have been modifying many recipes to try to lower the fat content. Here is my latest attempt. For those of us who adhere to Weight Watchers this recipe makes 3 servings at about 1 point each when I calculated it on
Summer Squash Soup with Basil
1 tsp extra-virgin olive oil
cooking spray
1 small onion, coarsely chopped
1 large tomatoes, seeded and chopped
1/2 garlic clove, minced
1/4 teaspoon crushed red pepper
1 pound zucchini and summer squash, quartered lengthwise and thinly sliced crosswise 
1 medium red potato, peeled, roughly chopped
2 c College Inn Culinary Broth Chicken with White Wine & Herbs *
2 Tbsp shredded basil
Salt and freshly ground pepper
Heat the olive oil in a pot coated with cooking spray. Add the onion and cook over moderate heat, until softened but not brown, about 6 minutes. Increase the heat to moderately high. Add the tomatoes, garlic and crushed red pepper and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the squash and potato and cook, stirring, for 2 minutes. Stir in the chicken stock and bring to a boil. Add the basil and season with salt and pepper. Cover and cook over low heat until the vegetables are tender, about 25 minutes.
*Plain chicken broth can be used I found the Culinary Broth at Ocean State Job Lot and I had a coupon so I had to try it

No comments:

Post a Comment