Recipe - Zucchini Soup

1 pound Small zucchini; cleaned &
cut or sliced up thinly
1 tablespoon Margarine;
2 tablespoon Onion; chopped finely
1 Clove garlic; crushed
2 tablespoon Water
One half teaspoon Curry powder;
One half teaspoon Salt
One half cup Skin milk;
1 Three fourths cup Chicken broth;

Set aside a few slices of zucchini for garnish. Heat margarine in a
heavy, deep skillet. Add onion, arlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cookin. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food proccessor fitted with stell blad and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES plus 1 FAT EXCHANGE

CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64
Lowsodium diets: Omit salt. Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.D.,
M.S. and Katharine Middleton.

Brought to you and yours via Nancy O'Brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip