Soup & Salad

I made these for dinner one night when the weather was cold and wet outside and I couldn't help but think about summer!  They were both so rich and flavorful.

Curried Zucchini Soup

PREP TIME: 10 minutes

COOK TIME: 20 minutes

2 teaspoons extra-virgin olive oil

1 small onion, chopped

1 garlic clove, minced

2 medium zucchini, sliced into 1/4-inch half moons

1 teaspoon ginger powder

1 teaspoon curry powder

1/2 teaspoon garam masala (optional)

3 cups vegetable broth

1/2 cup plain fat-free or low-fat yogurt

Heat oil in a large saucepan over medium heat.  Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala, if using.  Cook 3 more minutes.

Add broth and bring to a simmer.  Cover and simmer until vegetables are tender, about 10 minutes.  Puree soup in a blender or food processor until smooth, or use a hand blender.  Whisk in yogurt just before serving.

Crab and Avocado Salad
PREP TIME: 10 minutes

1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
2 teaspoons fresh lime juice
1/8 teaspoon cayenne pepper
1 pound lump crabmeat
1 large ripe avocado, pitted, peeled, and cut into 1/4-inch cubes
   Salt and Pepper

Combine cilantro, mayonnaise, lime juice, and cayenne in a medium mixing bowl, Mix in crab meat and season with salt and pepper.  Gently fold in avocado and serve.

(Both recipes were taken from The South Beach Diet Quick & Easy Cookbook by Arthur Agatston, MD)