Zucchini Soup

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This rich and yummy (yet low-cal) recipe calls for easy-to-find ingredients that come together in 45 minutes or less.


1 onion, chopped (medium, not red)
1tbsp olive oil
1tsp minced garlic
1 celery stalk, diced
2 cups low sodium chicken or vegetable broth
3 medium zucchini
salt and pepper to taste


In a large pot, sauté onion in oil until soft and golden. Add remaining vegetables, salt and pepper and sauté until tender (about 10 minutes). Add chicken broth and bring to a boil. Simmer, uncovered, 30 to 45 minutes. Cool slightly and purée using a blender or blender wand. Serve with a dollop of low fat sour cream or sprinkle of cheddar cheese.

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