Tuesday, July 28, 2009

Summer Squash Soup

  1. Combine 3 medium yellow summer squash, thinly sliced; 2 medium baking potatoes, peeled and thinly sliced; 2 medium leeks, cleaned and thinly sliced (white part only); 1 teaspoon rubbed (dry) sage; 1 teaspoon dried thyme; salt; and ground pepper to taste in a slow cooker.
  2. Stir in 5 cups reduced-sodium vegetable broth.
  3. Cover and cook on high until tender, 4-6 hours.
  4. Puree in batches in a food processor or a large blender.
  5. Serve hot or cold. Makes 8 servings, 1 cup each.

POINTS value per serving: 1

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.