Modified recipe: Zucchini Garlic Soup

I am addicted to chicken broth. Not the gross sodium-filled broth in a can or broth from a cube, but delicious homemade chicken broth made by boiling leftover bones, onions, garlic, and carrots in a liter or so of water.

I am not equally addicted to zucchinis, but we are still getting them in our CSA, and I needed a healthy low-cal way to:

1. get some much needed salt into my system
2. use up a bunch of zucchini
3. keep me full until poker night started at 9pm

Soup it is!

The Kitchn recently posted a Zucchini Garlic soup recipe that had looked interesting. Well, it actually *is* pretty interesting, but it’s also not terribly healthy. 4TBS of butter. WTF ARE YOU THINKING, PEOPLE?!?!?

Zucchini Garlic Soup

Use the Kitchn’s instructions, but the following ingredient list:

• 1T olive oil
• 1 sweet onion, chopped
• 1T of finely chopped garlic
• 2 medium zucchinis, peeled
• 2 cups of homemde chicken broth (or store bought, YOU HEATHEN)
• ginger, salt, and cayenne pepper to taste (if you’re using homemade broth, you’ll need a lot more salt than if you’re using BROTH FROM A CAN YOU HEATHEN WE CAN’T BE FRIENDS)

Garnish with scallions. Mmmmm. scallions.

Makes 2 cups.

Nutrition information

Serving size: 1 cup | Calories: 174 | Fat: 9.3g | Carbs: 10.3g | Fiber: 1.6g | Protein: 3.8g

(Photo Credit)сайт