From Paulette Vickery's Recipe Collection

WW: CREAM OF ZUCCHINI SOUP

soups, vegetables

1 tablespoon olive oil
1 each large onion, chopped
1 each clove garlic, minced
4 cup boiling water
1 each chicken boullion cube
7 each zucchini, chopped
1/2 cup fresh basil, chopped
13 oz skim evaporated milk

Heat oil in a large sauce pan and saute onion and garlic until golden brown. Stir in water, bouillon cube, zucchini, and basil. Bring to a boil, reduce heat, and simmer for 10 minutes, or until vegetables are tender. Pour soup mixture into blender and blend until smooth. Return mixture to pan, add milk and heat through. Per serving: 2 1/2 points, calories 142.5, protein 8.5 G, fat 4.0 G, saturated fat 1.2 G, carbohydrate 20.2 G, fiber 3.2 G, cholesterol 5.4 MG, iron 3.4 MG, sodium 271.6 MG, calcium 248.2 MG.

Yield: 6 servings




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