Easy and Delicious Zucchini and Potato Soup

I know it's been awhile, and I do apologize for the long absence. My job has been eating all my time and energy, but I have some time today, so I wanted to share a recipe. I originally found this recipe in the July/August 2012 issue of Health magazine, but I have changed it a little since then. 

Since it is now officially fall and there is a chill in the air, it is the perfect time of year to make delicious homemade soups. I love this recipe because it is not only easy and tasty, but also incredibly healthy and only 152 calories per 1 1/2 cup serving. This recipe makes 4 servings. 

Zucchini and Potato Soup

The steam made it hard to take a picture!

Ingredients: 

1 TBSP extra virgin olive oil
1 medium yellow onion, chopped (about 1 1/2 cups)
2 minced garlic cloves
1 1/2 tsp curry powder (more if you like it spicy)
3 average-sized golden potatoes, diced
2 medium zucchini, diced
4 cups (32 oz) low-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
Parmesan or cheddar cheese for garnish (optional)

Directions:

1. Heat olive oil on medium heat in a large saucepan or soup pot.
2. Add onions and cook, stirring occasionally for 7-8 minutes.
3. Add garlic and curry; cook, stirring constantly until fragrant, about 1 minute.
4. Add remaining ingredients, and heat to boiling, stir.
5. Reduce heat and simmer covered for 20 minutes. 

So much steam! :)

6. Serve into bowls and garnish with Parmesan cheese or sharp cheddar cheese slices! The cheese makes it even more delicious but it does add extra calories! :)


Enjoy! 


What is your favorite soup for the cold-weather months? I'm looking forward to hearing your thoughts and comments!

Until next time,
J

Other posts you might enjoy:

Pizza Dough from Scratch
Homemade Tortillas and Chicken Fajitas
Simple Pasta Salad

Five Awesome Fruits and Vegetables and How to Use Them in Your Meals

I've always been interested in eating healthier and including more fruits and vegetables in my diet. One wall I have run into in the past is that many articles and magazines talk about foods that I don't like or don't know what to do with. I decided to make a list of my top five fruits and vegetables including their health benefits and easy ways to use them in meals or desserts. 

1. Cucumber

Health Benefits:  

• 96% water, helps to hydrate you, helps to flush out toxins
• vitamins A, B, C, and potassium
• can reduce cancer risk
• good source of fiber which aids digestion
• silica aids in joint health and strong nails

Uses:

• sliced in a sandwich instead of lettuce
• chunks or slices in a pasta salad
• sliced with salt and pepper, or balsalmic vinegar as a snack
• if you slice them up ahead of time and keep them in a container in your fridge, you will be surprised how often you reach for this healthy and almost zero-calorie snack!