Zucchini Soup

Yield

4 servings

10

10

21 ounces: zucchini, sliced

2: onions, chopped

2 cloves: garlic, crushed

3 cups: water, divided

: salt to taste

1 bunch: chives, chopped

Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.

Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.

Calories: 56 kcal

Carbohydrates: 11.8 g

Cholesterol: 0 mg

Fat: 0.5 g

Fiber: 3.3 g

Protein: 3.4 g

Sodium: 120 mg