ZUCCHINI SUMMER SOUP

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this 

 quick, easy, healthy and delicious Zucchini Soup.

Turn your head for one minute in the garden and suddenly your zucchini turns

into a monster the size of your arm. These huge vegetables are not

so good for fresh eating, but make GREAT breads and soups.

Chop up one onion.

Slice up one huge zucchini into chuck size pieces and grab two garlic cloves.

Toss all the vegetables into a Orange Dutch Oven and pour 

32 oz of reduced sodium chicken broth.

Give the pot a good mix and set it on the stove top on high heat to reach a boil.

Once you have a boil turn the heat down to low heat. Cover and 

simmer until tender, about 20 minutes.

Do a little taste test. Grab a few and sprinkle with salt....YUM!

Remove from heat and puree' with an immersion blender until smooth.

Add in 2tbsp of reduced fat sour cream to the pot and give a good blend.

Salt and Pepper to taste.

It takes less than 30 minutes to make start to finish, and one

large bowl is only 60 calories of deliciousness!

Grab some bowls and serve hot but we need some garnish, right?

I like to top mine with a drizzle of olive oil and fresh zucchini noodles. You

can add fresh grated cheese or whatever you wish! 

Serve this with some crust bread and make it a meal or 

serve this as a starter to any meal.

Have a sip.

You will love this light Zucchini Summer Soup.

Enjoy!