Lo-Cal Zucchini Soup(Hot Or Cold)

1. 1

   Slice onion in butter and cook until glossy.

2. 2

   Add 1/2 cup water, sliced zucchini and chopped parsley.

3. 3

   Season with bouillon, salt and basil.

4. 4

   Cook over low heat for a few minutes until vegetables are soft.

5. 5

   Turn into blender and puree.

6. 6

   Add 1 cup skim or 1/2 percent milk and heat to serve or you can put in the refrigerator for an hour or two for cold soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.