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Zucchini Soup With Herbs (2 Pts

Zucchini Soup With Herbs (2 Pts recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 125.6
Dietary: Gluten-free
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
  • 5 cups Zucchini -- chopped
  • 1 large Potato -- peeled and cut into
  • " cubes
  • 1 cup Water
  • 3 green Onions -- thinly sliced
  • 1 tablespoon Reduced-calorie margarine -- melted
  • 1/2 cup Water
  • 1 1/2 teaspoons Dried whole tarragon
  • 1/2 teaspoon Chicken bouillon granules
  • 1/2 cup Skim milk
Directions
  1. 1
    Combine chopped zucchini, cubed potato, and 1 cup water in a small Dutch oven.
  2. 2
    Cover the pot and bring the water to a boil over high heat.
  3. 3
    Reduce heat to maintain a simmer and cook for 10 minutes, or until the vegetables are crisp-tender. Do not drain the water.
  4. 4
    While the vegetables cook, sauté the thinly sliced green onions in melted margarine in a separate skillet until tender.
  5. 5
    Add the sautéed onions to the pot with the zucchini and potatoes.
  6. 6
    Stir in the remaining 1/2 cup water, dried tarragon, and chicken bouillon granules until well blended.
  7. 7
    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.

Keywords: zucchini, potato, tarragon, herb soup, light lunch, vegetable soup, quick dinner, green onions, skim milk, low calorie, comfort food, healthy soup, easy recipe, boiled vegetables, sautéed onions, chicken bouillon, summer soup, meal prep, simple cooking, family friendly
Read it online: https://www.chefs-mate.com/recipe/zucchini-soup-with-herbs-2-pts/