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1/4 teaspoon of freshly-ground black pepper 1 medium avocado, seeded, peeled, & chopped 1 tablespoon of lemon juice 1 tablespoon of chopped red bell pepper -= Instructions =- Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more. Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado. Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions. This recipe yields 4 servings. Carbohydrates: 10 grams Net Carbs: 6.5 grams Fiber: 3.5 grams Protein: 4 grams Fat: 15.5 grams Calories: 174 Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium Per Serving (excluding unknown items): 162 Calories; 15g Fat (75.2% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 3 Fat. ** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** Catalogs.com -- Order Catalogs & Great Savings!! |
