This comforting Zucchini Soup with Herbs is a perfect balance of rustic simplicity and refined flavor. The base of tender potatoes and soft zucchini creates a hearty yet light texture, elevated by the distinctive anise-like notes of dried tarragon. Thinly sliced green onions add a fresh, mild oniony bite without overpowering the delicate vegetables. A touch of skim milk and reduced-calorie margarine brings a subtle creaminess, making it satisfying without being heavy. Ideal for a quick weeknight dinner or a light lunch, this soup comes together in under 30 minutes. It pairs beautifully with crusty bread or a simple green salad.
Zucchini Soup With Herbs (2 Pts
Description
This comforting Zucchini Soup with Herbs is a perfect balance of rustic simplicity and refined flavor. The base of tender potatoes and soft zucchini creates a hearty yet light texture, elevated by the distinctive anise-like notes of dried tarragon. Thinly sliced green onions add a fresh, mild oniony bite without overpowering the delicate vegetables. A touch of skim milk and reduced-calorie margarine brings a subtle creaminess, making it satisfying without being heavy. Ideal for a quick weeknight dinner or a light lunch, this soup comes together in under 30 minutes. It pairs beautifully with crusty bread or a simple green salad.Ingredients
Directions
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Combine chopped zucchini, cubed potato, and 1 cup water in a small Dutch oven.
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Cover the pot and bring the water to a boil over high heat.
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Reduce heat to maintain a simmer and cook for 10 minutes, or until the vegetables are crisp-tender. Do not drain the water.
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While the vegetables cook, sauté the thinly sliced green onions in melted margarine in a separate skillet until tender.
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Add the sautéed onions to the pot with the zucchini and potatoes.
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Stir in the remaining 1/2 cup water, dried tarragon, and chicken bouillon granules until well blended.
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Pour in the skim milk and cook over medium heat for 2-3 minutes, stirring gently, until the soup is thoroughly heated.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 125.6kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 1.2g6%
- Cholesterol 0.6mg1%
- Sodium 79.3mg4%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 4.5g18%
- Sugars 11.1g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat to prevent the milk from curdling.
Substitutions: You can use regular butter instead of reduced-calorie margarine for a richer flavor. Vegetable bouillon can be used instead of chicken bouillon for a vegetarian version.
Tip: If you prefer a smoother texture, you can blend the soup partially with an immersion blender before adding the milk, leaving some chunks for texture.
