Zucchini Soup

1 pound of small zucchini; cleaned & sliced thinly 
2 tablespoons of water
1/2 teaspoon of curry powder
1 tablespoon of margarine
1/2 teaspoon of salt
2 tablespoons of onion, chopped finely 
1/2 cup of skim milk
1 clove garlic, crushed 
1 3/4 cup of chicken broth

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well. Turn into blender of food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. Makes 4 servings
Source: Art of Cooking for the Diabetic   Recipe provided by http://www. Basic-Recipes.com

Each Servings:  1 serving
Exchanges 1 vegetable + 1 Fat Chol 6 g Calories 64 Protein 3 g Fat 4 g

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