Thursday, August 12, 2010

Zuchinni Mint Soup with Lemon and Spicy Shirmp

This soup rocks. It's a great summer it's *gasp* healthy. It can be a great vegetarian option as well. Just skip the Shrimp and use Veggie Stock instead of Chicken. And for the record, I'm obsessed with Greek Yogurt.

The Plan
Prep Veggies.
Saute Veggies.

The Ingredients1 Tbsp Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
2 lbs Zuchinni, sliced
4 cups Chicken Stock
1 Tbsp fresh Mint, minced
1 Lemon, juiced
1/2 cup fat free Plain Greek style Yogurt
Salt and Pepper to taste

Cooking Spray
1 lb Shrimp, peeled, devained, tail off
Dash of Creole Seasoning

The Method
Coat Shrimp with Creaole Seasoning in a small bowl and marinate for at least ten minutes.

Heat Olive Oil over medium high heat in a large sauce pot. Add Onions and Garlic and cook until fragrant. Throw in the Zuchinni and cook until just soft. Increase heat to high. Add the Chicken Stock and bring to a boil. Reduce to a simmer and cook for about ten minutes.

In small batches, blend the ingredients in a blender until smooth. For the love of everything, be careful as the soup will be hot.

Add Yogurt, Mint, Lemon Juice and mix until combined. Season with Salt and Pepper. The soup is done.

Heat a small saute pan over medium high heat. Coat with cooking spray of your choice. Add Shrimp and cook until done.

Yield: 8 servings
Points: 1 per cup of Soup, 1 per 2 oz Shrimp

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