Cooking Light's Zucchini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cooking light version of creamy zucchini soup with mixed herbs, except without the bread and herbs on top. One serving is a cup. The zucchini should be sliced but leave the peel on. I usually use this as a base and then add whatever else I feel like adding. Ingredients:
1 tablespoon olive oil, divided |
1 1/2 cups chopped onion |
2 garlic cloves, minced |
2 1/2 lbs zucchini |
5 cups fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat the oil in a dutch oven. Saute the onion and garlic over medium heat until translucent.
2. Add broth, zucchini, salt and pepper. Simmer for at least 25 minutes.
3. Pour soup into a blender (in parts, not at all once) and blend until smooth. Put a towel over the blender to prevent splatters.
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