Creamy Zucchini Soup

Recipe Ingredients

		Nonstick cooking spray - as needed
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1		Garlic clove - minced
2 lbs	908g / 32oz	Zucchini - diced
1		Vegetable broth - (14 oz)
2 cups	474ml	Water
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Whipping cream

Recipe Instructions

Spray a 5-quart saucepot with the nonstick cooking spray. Add the olive oil and heat over medium heat until hot. Stir in the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook an additional minute, stirring. Add the zucchini and cook 2 minutes, stirring.

Stir in the vegetable broth and the water and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the zucchini is quite tender, about 15 minutes.

Puree the soup mixture in a blender. Add the cream and blend again. Add the salt, blend and adjust seasoning if needed.

This recipe yields 6 servings.

Each serving: 75 calories; 1,014 mg sodium; 4 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.36 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

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