4-Ingredient zucchini soup
4-Ingredient zucchini soup
The soup is great as is, but it’s also a wonderful slate for dressing up with a variety of toppings. It also allows everyone in the family to customize the soup as they see fit. Mini toasts, browned turkey or chicken sausage, sauteed winter or delicata squash, a spoonful of plain Greek yogurt blended with chopped fresh herbs, or bread.
Start to Finish: 20 minutes
Servings: 4
3 medium-large zucchini (about 1 1/2 pounds)
Kosher salt and ground black pepper
2 cups low-sodium chicken or vegetable broth, warmed to hot
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
Heat the oven to 400 F. Line a baking sheet with kitchen parchment.
Cut the zucchini in half lengthwise, then slice off the nubby ends. Place the zucchini on the prepared baking sheet, then mist with cooking spray. Season with salt and pepper, then roast until tender, about 15 minutes, turning halfway through.
In a blender, combine the roasted zucchini, hot broth, chives and lemon juice. Blend until creamy and smooth. Serve immediately.
Nutrition information per serving: 35 calories; 5 calories from fat (14 percent of total calories); 0.5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 5 g carbohydrate; 1 g fiber; 3 g sugar; 3 g protein.