Zucchini and Rosemary Soup

This soup is gluten free adaptable- please see tips at the end of the recipe…

Print Recipe
Save Recipe

Zucchini and Rosemary Soup

Yield: 8 servings

Prep Time: 30 min

Cook Time: 40 min

Love this recipe when I'm watching my food intake. It's naturally low in calories and fat, and it's completely fresh and delicious.

Ingredients:

2 Tablespoons butter
1 Tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
4 cups low-sodium, fat free chicken or vegetable broth
1 medium russet potato, peeled & sliced
3 medium zucchini, thinly sliced
1 medium zucchini, cut into 1/2-inch cubes
green onions for topping, optional

Directions:

1. Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.

2. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini. Sprinkle with green onions.

Tips:

*If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of broth that is designated as GF.

Nutritional Information per serving:
Serving size: 1/8th of the soup
Calories per serving: 89
Fat per serving: 5g
Saturated Fat per serving: 2g
Sugar per serving: 2.5g
Fiber per serving: 2g
Protein per serving: 2.5g
Cholesterol per serving: 8mg
Carbohydrates per serving: 10g

WW POINTS per serving:
Points Plus Program: 2 Old Points Program: 2.5

Source: RecipeGirl.com (Adapted from Bon Appetit)