Next Generation Life Fitness

Zucchini Soup with Basil Cream

Preptime: 20 min.
Cooktime: 40 min.

Calories: 86
Carbs: 13g
Fat: 2g
Fiber: 3g
Protein: 5g
Satfat: 1g
Sodium: 194mg

Ingredients:
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
salt to taste
freshly ground black pepper
1 bay leaf
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
5 cups chopped zucchini
1/4 cup chopped, fresh basil leaves
3 tablespoons non-fat sour cream

Directions:
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the zucchini and simmer until just tender, about 5 to 7 minutes.

5. Blend the basil and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of basil sour cream.