Lean Green

As you guys know by now, I LOVE to purée my soups and now I have a new recipe that's springy and bright. It's a cinch and hardly requires any ingredients so it's cheap cheap cheap! The picture I took is sort of dark but it has a rich green color and the sour cream adds that creamy texture. If you are into presentation, swirl a bit of real butter in it at the end so it looks glossy.

Creamy Zucchini Soup

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

In a medium pot, saute onion, garlic and zucchini in about a table spoon of olive oil until almost transparent. Add the stock and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 15 minutes. Remove from heat. If you have an immersion blender, add the sour cream, pinch of salt and pepper and purée until smooth. I used my food processor and did it in batches. Blenders work just as well.

Garnish with parmesan and there you have it, the world's easiest soup and Trevor couldn't get enough of it!