Cream of Zucchini Soup

Name: Cream of Zucchini Soup
Yield: 4 people
Ingredients: 4 cups Low Sodium Vegetable or Chicken Stock; 3 medium zucchini (cut into chunks); 1 onion (small, quartered); 2 cloves garlic, minced; 2 tablespoons reduced fat sour cream; 4 tablespoons parmesan cheese, shredded; 2 teaspoons olive oil; Freshly Ground Black Pepper

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Cream of Zucchini Soup

Servings

people

Ingredients

4 cups Low Sodium Vegetable or Chicken Stock
3 medium zucchini cut into chunks
1 onion small, quartered
2 cloves garlic, minced
2 tablespoons reduced fat sour cream
4 tablespoons parmesan cheese, shredded
2 teaspoons olive oil
Freshly Ground Black Pepper

Servings

people

Ingredients

4 cups Low Sodium Vegetable or Chicken Stock
3 medium zucchini cut into chunks
1 onion small, quartered
2 cloves garlic, minced
2 tablespoons reduced fat sour cream
4 tablespoons parmesan cheese, shredded
2 teaspoons olive oil
Freshly Ground Black Pepper

Instructions

In a large pot combine broth, zucchini, onion and garlic. Bring to boil over medium heat. Reduce to low heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat, puree soup either with immersion blend or regular blender in batches. Add sour cream and blend. Serve topped with cheese and a drizzle of olive oil.

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