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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a light soup that can be served hot or cold and is perfect for zucchini lovers. I have seen other versions that call for heavy cream and more butter, but honestly, this soup doesn't need it. Ingredients:
4 cups zucchini, cubed |
1 medium onion, diced |
2 (14 ounce) cans fat-free low-sodium chicken broth |
2 tablespoons margarine |
1/2 cup 2% low-fat milk |
1 dash nutmeg |
salt and pepper |
Directions:
1. Heat pot over medium heat, spray with cooking spray.
2. Add onions and cook until they start to turn translucent.
3. Add chicken broth and zucchini.
4. Increase to medium/high heat.
5. Cook 10-15 minutes, until zucchini is tender.
6. In batches if necessary, puree mixture in blender and return to pot.
7. Add butter, 1/2 cup of milk, and dash of nutmeg.
8. Season to taste with salt and pepper.
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