Zucchini Soup

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   Saute chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.

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   Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.

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   Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish, if desired.

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   Note: You can also process soup with a handheld immersion blender directly in Dutch oven.

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   Note: Nutritional analysis does not include garnishes.

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   MyRecipes is working with

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   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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* Per serving · 4 servings · Values may vary.

No additional tips available.