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:

1. 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).
2. Puree mixture in a blender (if necessary in batches), until you have a smooth soup-mass.
3. 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.
4. Serve hot or chilled.

Tip: you can also leave the cheese out; eat with bread and butter for maximum taste. ​