Zucchini Soup

Serves 4

Carbs 5 grams per serve


500 grams zucchini

1 large onion chopped

1 tsp parsley

1 tsp mixed herbs

1 cup chicken stock

1 cup cream

pepper to taste


Place zucchini and onion in a large saucepan.  Cover vegetables with chicken stock, herbs and seasoning.  Cook until tender.

When cool, place mixture in blender and puree.  Return mixture to saucepan.  Add cream slowly, keep stiring.  Heat

Add parsley and pepper to taste.