"I find that pureed soups are a filling and easy way to get vegetables into my daily diet . . . summer or winter. Sometimes, just before serving, I brown and dice low-fat chicken-apple sausage and add it to the soup." -Sonya Bavvai, Palo Alto, CA
Cooking Light JULY 2004
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.
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