Zucchini Soup

By Tonya_Speed

NUTRITION per serving: 82 Calories; 3g Fat; 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 434mg
Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 2

Ingredients

• 2 large zucchini, coarsely chopped (about 4 cups)
• 2 (14.5-oz.) cans low sodium chicken broth
• 2 medium stalks celery, sliced
• 1 medium onion, sliced
• 1 cup water
• 1/4 cup instant tapioca
• 1 clove garlic, pressed
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup half and half

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

In a large saucepan, combine all ingredients, except half and half; let stand for 5 minutes. Bring to full boil over medium heat, stirring occasionally. Reduce heat to low and cook for 10 minutes, stirring occasionally. Cool to room temperature. Place, in batches, in a blender container; cover and blend until smooth. Return to saucepan. Stir in half and half. Reheat to serve warm or refrigerate in a tightly-covered container to serve chilled.

GLUTEN FREE: Make sure chicken broth is gluten free.