It’s summer vegetable season! I’m loving the farmer’s market right now and this soup is a great way to go through a lot of veggies in a delicious and ultra nutritious way! I got this recipe from Skinnytaste.com – I’m a huge fan of her recipes. This recipe could not be more simple. Roughly chop the veggies, cook in stock, blend, and ta-da! Summer soup😜
Of course, I made a few changes – can’t help myself😋. I increased the batch by about 1/3 and threw in a squash instead of another zucchini. I also topped with some crushed red pepper. Totally optional, but I loved how it worked with the parm and creamy soup.
btw -☝️How cute is this kitchen towel??😻
I think I have more cat themed towels than not. And I’m not mad about it☺️
This is a perfect light dinner – maybe serve with a hearty bread. I had leftovers for lunch today – totally satisfying and guilt free.👯
You can check out Skinnytaste’s post here.
- ½ small onion, quartered
- 2 cloves garlic
- 3 medium zucchini, skin on cut in large chunks
- 32 oz chicken broth
- 2 tbsp reduced fat sour cream
- kosher salt and black pepper to taste
- fresh grated parmesan cheese if desired 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.