Recipe: Creamy Zucchini Soup
Zucchini soup. (Richard Hartog / Los Angeles Times / August 16, 2012)
2 teaspoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 pounds zucchini, diced
1 (14-ounce) can vegetable broth
2 cups water
2 teaspoons salt
2 tablespoons whipping cream
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.
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.