INGREDIENTS
1/2 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups diced zucchini (3 medium)
1 teaspoon basil
Small handful or chopped parsley
1/4 teaspoon oregano
1/4 teaspoon tarragon
1 teaspoon honey
Dash nutmeg
3 cups chicken stock
3/4 cup lite carnation evaporated milk
Salt
Black pepper
METHOD
- In a large saucepan heat butter and olive oil over medium-low heat.
- Add onion and garlic and cook over medium-low heat until very tender and translucent (8-10min).
- Add zucchini, salt, pepper, basil, parsley, oregano, tarragon, honey, nutmeg, and and cook for 2 minutes.
- Stir in stock and milk.
- Bring to a simmer and cook until zucchini are tender.
- Remove from heat and puree if necessary.
Tip: If you are making the soup a while before eating, add the evaporated milk and parsley when you are reheating and preparing to serve.
Serves 5
Numbers per serving: Calories 136; Protein 6 g; Fat 9 g; Carbs 9 g; Sugar 3 g; Sodium 606 mg
Adapted from: http://eatingwelllivingthin.wordpress.com/2009/09/02/have-an-over-abundant-zucchini-plant-or-10/
