Monday, September 1, 2014

Recipe for Today: Cream of Zucchini Soup

Servings: 4 • Size: 1 1/2 cups • Old Points: 1 • Weight Watchers Points+: 1 pt Calories: 60 • Fat: 1 g • Protein: 3.5 g • Carb: 10 g • Fiber: 3 g • Sugar: 4 g Sodium: 579 mg (without salt) • Cholesterol: 3 mg

Ingredients:

  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large chunks
  • 32 oz reduced sodium Swanson chicken broth (or vegetable)
  • 2 tbsp reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated parmesan cheese if desired for topping (optional)

Directions: 
Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Taste for salt and pepper and adjust to taste. Serve hot.

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