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Ingredients30 m servings 194 cals
Original recipe yields 4 servings
- Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
- Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
- Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.
Per Serving: 194 calories; 7.3 g fat; 27.2 g carbohydrates; 6.3 g protein; 10 mg cholesterol; 1062 mg sodium. Full nutrition
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