Wednesday, November 7, 2012

Green Veggie Soup

ANOTHER pureed soup.... Yep.  They've just so tasty, healthy, and the perfect lunch the next day.  I can't stop making them.  This one is composed of a bunch of green things... leeks, zucchini  cucumber, green onion, herbs...  Super healthy and delicious as well.  I served it with pan-seared filet mignon and "fake" mashed sweet potatoes.  And merlot.

What you need:

1-2 teaspoons oil olive
1 large leek, sliced thinly
1/2 head garlic, peeled and roughly chopped
Salt and pepper
2 medium/large zucchini, sliced medium-thin
1/2 large cucumber, peeled, sliced medium-thin
1/2 cup dry white wine
3 cups chicken broth
1 green onion, sliced
1 cup mixed fresh herbs (I used basil, mint, and thyme), leaves only
1/2-2/3 cup fat-free cream cheese
1/2-1 cup almond milk
1-2 teaspoons apple cider vinegar

Start by sauteing the leek and garlic in the olive oil over medium heat.  Sprinkle in a bit of salt and pepper.  When they begin to soften, add the zucchini and cucumber.  Cook, for 10-15 minutes, stirring occasionally  until the zucchini and cucumber are translucent.  Add the wine and bring to a simmer.  Add the broth, partially cover, and reduce heat to medium-low.  Simmer for 20 minutes.  Turn off heat.  Add the green onion, herbs, cream cheese, almond milk, and vinegar.  Puree with an immersion blender until smooth.  Season with additional salt and pepper if necessary.

Garnish with red pepper flakes and a teeny splash of half and half.  Enjoy!

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