Just made this soup, literally a half an hour ago, and it was fast, easy, and really quite nice. I’ll be making this again. Got the husband seal of approval :). I had this super huge zucchini that came in off the garden. It was a bit of a surprise when I found it there – it had kinda been hidden under the leaves and so it stayed there and grew, and grew, and grew until I finally discovered it. Just a day after I picked it from the garden, the skin was already beginning to yellow and it had gotten super-hard. I was worried I had lost it. What a waste that would have been! So I sawed off a chunk and zapped it in the microwave to check the edibility factor. Aside from the skin (more like a shell at this point), needing to be cut away, it was still a perfectly good zucchini, but I was going to have to use it fast – much faster than we’d be able to eat it as side dishes. And with that shell-like skin, it wasn’t suitable for my yummy zucchini lasagna. What to do with it….? Then…SOUP! came to mind. Found this recipe, and it really was quick and easy. A yummy way to eat your veggies. What’s REALLY great about this recipe, is unlike most creamed soups that require heavy cream or a LOT of sour cream, this one is made by adding just 2 tablespoons of low fat sour cream for a delightly creamy effect without all the fat and calories. A whole bowl full of this soup is a measly 50 calaories. So this one’s a definite keeper.
- 1/2 small onion, quartered
- 2 cloves garlic (or 2 tsp chopped garlic from a jar)
- 3 medium zucchini, skin on cut in large chunks
- 900 ml (32 oz) reduced sodium Swanson chicken broth (or vegetable)
- 2 tbsp reduced fat sour cream
- black pepper to taste
- fresh grated parmesan cheese if desired for garnish
Combine chicken broth, onion, garlic, pepper 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 in blender, add the sour cream and purée again until smooth.
Notes: Looking at another recipe by Vitamax, I am inspired to also add about a teaspoon and a half of lemon juice, 1 or 2 carrots, and 1 or 2 celery sticks to the broth when cooking. Will try next time.
Slightly modified from Skinnytaste.com
Photo Credit: Vitamax
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