|Zucchini and Garlic Soup
Serves 6 / Serve this light soup hot or cold with croutons or fresh bread. It’s a great way to use up abundant summer zucchini.
2 tablespoons olive oil
1. Warm a medium pot over medium-low heat. Add oil and leek; toss. Add zucchini and garlic; stir. Cover for about 15 minutes, stirring from time to time.
PER SERVING: 88 cal, 46% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 11g carb, 2g fiber, 438mg sodium