Zucchini Soup with Turkey and Cheddar Panini

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

• Author: by Lee Clayton Roper
• Yield: 4 servings 1x
• Category: Soups, healthy

Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1/2 large yellow onion, chopped
• 2 pounds zucchini, sliced
• 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

1. In a large saucepan, heat oil over medium heat. When hot, add chopped onion and cook, stirring occasionally, until onion is limp.
2. 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.
3. 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.
4. Return to saucepan, stir in the milk and heat over medium heat until hot. Crumble one slice bacon into each serving; serve hot.

Turkey, Chutney and Cheddar Panini

• Author: by Lee Clayton Roper
• Yield: 4 servings 1x
• Category: Sandwiches, quick and easy

Ingredients

Scale 1x2x3x

• 1/2 cup whipped cream cheese
• 4 8-inch flour tortillas
• 1/4 cup mango chutney
• 12 ounces sliced deli turkey
• 8 tablespoons shredded sharp Cheddar cheese

Instructions

1. Preheat panini maker, or spray a large skillet with nonstick cooking spray.
2. 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.