Creamy Garlic Zucchini and Pea Soup – Recipe
No matter how frequently you wash your hands or disinfect your workspace, cold can happen to the best of us. Cleanliness is only half the battle; maintaining a healthy diet is another excellent way to fight sickness and keep your immune system strong. Don’t let a cold or the flu slow you down this winter! The New Atkins Lifestyle Nutritionist, Linda O’ Byrne shares with us low carb Creamy Garlic Zucchini and Pea Soup recipe that offer an immune system boost and satisfying lunches/dinners.
Creamy Garlic Zucchini and Pea Soup
Serves: 2 Persons, Preparation Time: 10 Minutes, Cooking Time: 25 Minutes
- 1 1/2 cups Chicken Broth
- 4 cloves Garlic
- 1/2 medium Zucchini
- 1/4 cup Green Peas (Frozen)
- 1/2 tbsp Heavy Cream
- 1/2 tsp fresh Dill
- 1/4 tsp Salt
- 1/8 tsp White Pepper
- In a medium saucepan, bring broth and garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.
- Add zucchini and cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.
- With a slotted spoon, transfer solids to a blender and purée until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.
Nutritional information per serving
- Net Carbs:4 grams
- Protein:2 grams
- Fat:1 grams