Creamy Zucchini Soup
This is an extremely light meal, great to make up for a food-fest the night before at a holiday party, something we’ve been having a lot of lately. It has a very subtle flavor with a nice sweet/savory combo.
2 Tbsp. butter, preferably whipped
1 medium onion, finely chopped
2 pounds zucchini (about 6 medium-small), grated
2 Tbsp. minced fresh dill (dry dill is fine as well)
1 cup reduced-fat sour cream or plain soy yogurt
Salt and freshly ground pepper to taste
1. Heat the butter in a soup pot. Add the onion and saute over medium heat, stirring frequently, until golden.
2. Add the zucchini and continue to saute, stirring occasionally, 5 to 7 minutes. Add 4 cups water and bring to a simmer. Cover and simmer gently until the zucchini is tender, about 10 minutes.
3. Add additional water if the soup is too thick, and heat through. Remover from the heat and stir in the dill and sour cream. Season with salt and pepper and serve, or cover and let stand off the heat for an hour or so before serving. Heat through as needed. When reheating, heat very slowly without boiling.
Serves 6, Weight Watchers PPV: 3 per serving
From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.