Soups & Stews : Vegetable Last Updated: Aug 10th, 2009 - 11:04:46 Creamy Zucchini Soup By Sandra Woodruff  Printer friendly page Yield: 5 servings 2 tablespoons reduced-fat margarine or light butter 3/4 cup chopped onion 2 teaspoons crushed garlic 3 cups diced unpeeled zucchini 1 cup diced peeled Yukon Gold potato 2 cups chicken or vegetable broth 1 teaspoon dried marjoram 1 cup evaporated nonfat or low-fat milk 3 tablespoons grated Parmesan cheese 1. Place the margarine or butter in a 3-quart pot and melt over medium heat. Add the onion, cover, and cook for several minutes or until the onion softens. Add the garlic and cook for 20 seconds more. 2. Add the zucchini, potato, broth, and marjoram to the pot, and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 10 minutes or until the vegetables are tender. Add the evaporated milk and heat through. 3. Using an immersion blender, puree the soup until smooth, or leave slightly chunky if desired. Add a little more broth or milk if the mixture seems too thick. Serve hot, topping each serving with some of the Parmesan cheese. Nutritional Facts (per 1-cup serving) Calories: 118      Carbohydrates: 16 g      Fiber: 2 g Fat: 3.4 g      Sat. Fat: 1.4 g Cholesterol: 5 mg          Protein: 7.5 g      Sodium: 428 mg      Calcium: 222 mg GI rating: low   Diabetic exchanges: 1 carbohydrate, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page