| 7 | 30 | 58 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1/2 small | Yellow onion (quartered) |
| 2 clove(s) | Garlic |
| 3 medium | Zucchini (cut into large chunks) |
| 947 ml | Chicken broth (stock), low sodium |
| 2 tbsp | Sour cream, fat free |
| 1 dash | Salt and pepper (to taste) |
| 2 tbsp | Parmesan cheese, grated (for topping) |
Combine chicken broth, onion, garlic 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 with an immersion blender, add the sour cream and purée again until smooth.
Taste for salt and pepper and adjust to taste. Serve hot.
Enjoy!
| Milk Alternative | 0.2 |
| Vegetables | 2.3 |
