Zucchini Crab Soup
Zucchini crab soup is so delicious, I can't even say the name without craving it. It's delicious hot or chilled, and it is a great way to use up the bounty of zucchini in your garden.Recipe adapted from Skinnytaste
Servings: 4 servings
Calories: 72kcal
Ingredients
- 1/2 small onion quartered
- 2 cloves garlic
- 3 medium zucchini skin on and cut in large chunks
- 32 oz reduced sodium organic chicken broth veggie is great, too!
- 2 tablespoons plain Greek yogurt or sub full fat coconut milk for dairy-free
- Himalayan salt and black pepper to taste
Recommended add-ins:
- fresh grated Parmesan cheese measure in a blue container
- fresh herbs
- lemon
- jumbo lump crab a good quality is KEY!
- turkey bacon
- olive oil I used Tuscan oil from The Bodacious Olive
Instructions
- Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
- **For Instant Pot, combine all the ingredients and set to 5 minutes, manual high pressure. After cook time, switch to quick release and follow the rest of the instructions!
- Remove from heat and purée with an immersion blender, or in batches in a regular blender. Add the yogurt, and herbs (if using) and purée again until smooth.
- Sprinkle with salt and pepper and adjust to taste.
- Eat it plain, or squeeze in some lemon and add crab, Parmesan cheese, and drizzle with a delicious olive oil.
Notes
21 Day Fix: 2 GREEN plus toppings (per serving)
My bowl was 2 GREENS (soup), 1/2 RED (jumbo lump crab), 1/2 tsp (olive oil) 1/2 BLUE (Parmesan cheese), herbs and lemon (FREE)
WW: ZERO points (per soup serving) Don't forget to calculate your toppings!
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 83mg | Potassium: 608mg | Fiber: 2g | Sugar: 5g | Vitamin A: 295IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg