Servings: 10
Ingredients:
- 1 Tbs extra virgin olive oil
- 1 large onion, chopped
- 6 cups vegetable broth
- 1 large potato, peeled and chopped
- 6 medium zucchini, chopped
- 4 Tbs basil, chopped
- ground pepper, to taste
Instructions:
- Heat a large saucepan over a medium-high heat. Swirl in the oil, then add the onion. Cook until softened, 5-8 minutes. Add the broth and potato; bring to a boil. Reduce the heat and simmer until the potato is tender, about 8 minutes.
- Add the zucchini; return to a boil and simmer until barely tender, about 5 minutes (do not overcook, as it will dull the soup’s bright color). Remove from the heat and let cool slightly.
- Puree in batches in a food processor until smooth, adding the basil in the final batch. Season with the pepper and serve at once.
Taken from the pages of Best of Weight Watchers Magazine
