Robert and I love enjoying a warm bowl of soup alongside a delicious sandwich for a casual Sunday supper. I particularly love this Zucchini Soup because it is actually healthy (low in fat and carbs), a snap to put together – and, best of all, scrumptious! We enjoy it together with a Turkey, Chutney and Cheese Panini. Both recipes are below – enjoy!
Zucchini Soup Recipe
Robert and I love enjoying a warm bowl of soup alongside a delicious sandwich for a casual Sunday supper. I particularly love this Zucchini Soup because it is actually healthy (low in fat and carbs), a snap to put together – and, best of all, scrumptious!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 large yellow onion, chopped
- 2 pounds sliced zucchini
- 3 cups chicken stock
- 1 tablespoon dried onion flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 1/4 to 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh basil
- 1 cup evaporated skim milk, can also use whole milk, half and half or whipping cream
- 4 slices bacon, cooked crisp (for garnish) - can use turkey bacon
Instructions
- In a large saucepan, heat oil over medium heat. When hot, add chopped onion and cook, stirring occasionally, until onion is limp.
- Add zucchini, stock, onion flakes, nutmeg, white pepper and garlic powder. Bring to a boil, reduce heat and simmer, covered, for around 15 to 20 minutes or until zucchini is very tender when pierced with a fork. Stir in basil, remove from heat, and cool slightly.
- Purée with an immersion blender, or put half of mixture into a blender and purée until smooth; put purée in a large mixing bowl and repeat with second half.
- Return to saucepan, stir in the milk and heat over medium heat until hot. Crumble one slice bacon into each serving; serve hot.
Nutrition
Calories: 290kcal, Carbohydrates: 24g, Protein: 15g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 22mg, Sodium: 496mg, Potassium: 1090mg, Fiber: 3g, Sugar: 17g, Vitamin A: 773IU, Vitamin C: 44mg, Calcium: 238mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment & rating below!
Turkey, Chutney and Cheddar Panini
Turkey and cheddar are stuffed into flour tortillas and toasted until melty, while mango chutney packs in flavor.
Ingredients
- 1/2 cup whipped cream cheese
- 4 8-inch flour tortillas
- 1/4 cup mango chutney
- 12 ounces deli turkey, sliced
- 8 tablespoons shredded sharp Cheddar cheese
Instructions
- Preheat panini maker, or spray a large skillet with nonstick cooking spray.
- Spread 2 tablespoons cream cheese on each tortilla. Spread 1 tablespoon mango chutney over the cream cheese on half of each tortilla. Place turkey on top of the chutney. Sprinkle 2 tablespoons Cheddar cheese over turkey. Fold tortilla in half over the cheese is melted and tortillas are lightly toasted. Cut in half and serve immediately.
Nutrition
Calories: 444kcal, Carbohydrates: 36g, Protein: 24g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 86mg, Sodium: 1527mg, Potassium: 289mg, Fiber: 1g, Sugar: 14g, Vitamin A: 682IU, Vitamin C: 2mg, Calcium: 297mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment & rating below!
I could definitely go for this for lunch today! It’s so cold outside! I’ll be sharing it on my Facebook page around lunchtime here…and wishing I was having it! 🙂