Zucchini Soup with Herbs

Prep Time: 15 minutes | Cook Time: 5 minutes | About 110 kcal per serving

1 ½ pounds of zucchini (ca. 3 medium), cut into 1-inch pieces ¾ cup of shredded reduced-fat cheddar cheese (ca. 3 ounces) 3 cups of reduced-sodium chicken broth ¼ tablespoon of freshly chopped tarragon or dill, ¼ tablespoon salt ¼ tablespoon of pepper (ideally freshly grounded) Yield: 4 servings​

Put zucchini and tarragon/dill in medium non-stick saucepan. Heat pan up over high heat. Reduce heat to simmer, and cook (uncovered) until zucchini is tender (about 7-10 minutes). Puree mixture in a blender (if necessary in batches), until you have a smooth soup-mass. Place the soup-mass in the pan and heat up over medium heat. Slowly stir in cheese , remove heat and season with salt and pepper as desired. Serve hot or chilled. Tip: you can also leave the cheese out; eat with bread and butter for maximum taste. ​

Zucchini Soup with Herbs

Prep Time: 15 minutes | Cook Time: 5 minutes | About 110 kcal per serving

Ingredients:

1 ½ pounds of zucchini (ca. 3 medium), cut into 1-inch pieces ¾ cup of shredded reduced-fat cheddar cheese (ca. 3 ounces) 3 cups of reduced-sodium chicken broth ¼ tablespoon of freshly chopped tarragon or dill, ¼ tablespoon salt ¼ tablespoon of pepper (ideally freshly grounded) Yield: 4 servings​

Directions:

Put zucchini and tarragon/dill in medium non-stick saucepan. Heat pan up over high heat. Reduce heat to simmer, and cook (uncovered) until zucchini is tender (about 7-10 minutes). Puree mixture in a blender (if necessary in batches), until you have a smooth soup-mass. Place the soup-mass in the pan and heat up over medium heat. Slowly stir in cheese , remove heat and season with salt and pepper as desired. Serve hot or chilled. Tip: you can also leave the cheese out; eat with bread and butter for maximum taste. ​