Metabolic Balance® Monday Recipe – Carrot and Zucchini Soup


Serving Vegetables – Onion Carrots, Zucchini (Portion the zucchini and carrots in equal amounts)

Vegetable broth

Seasoning – pepper, salt, Italian herbs

Olive oil (Omit if you are in the strict phase of the program)


Chop all vegetables.

Saute onions and Zucchni.  Set aside the two ingredients.

In a pot, add carrots, vegetable broth and seasoning. cook until the carrots are soft.  Add the onions and zucchini.  Let cook for another ten minutes.  Take a hand blender and blend the mixture until the broth is no longer clear.

Serve with rye bread croutons or with slice of bread to the side.

Note:  This meal does not have any protein so you could top your soup with cheese or add a meat to the soup.

photo of chopped vegetables by Anita Venanzi