Recipe: Creamy Zucchini Soup

Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian

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.