Creamy Healthy Soup

 Yes, I used creamy and healthy together to describe a soup. This soup is a little weird but it’s good.  I’ve made it twice and it’s a nice hearty Winter meal.

Broth

4 medium to large zucchinis, peeled and cut into slices

1/2 large onion, roughly chopped (I used a yellow onion)

2 garlic cloves, whole

2 C. chicken or vegetable broth

2 C. water

1/2 tsp. each garlic and onion powder

1/4 tsp. black pepper

1 C. skim milk

Add Ins

1 tbsp. butter or olive oil

1/2 large onion, minced

2 garlic cloves, minced

1 1/2 C. carrots peeled and finely diced

1 1/2 C. celery, finely chopped 

1 small red pepper, finely chopped 

1 1/2 C. cooked chicken breast, diced 

3/4 C. frozen peas

Garnish

Fresh thyme

Broth

Place all broth ingredients except milk into a pot, cover with lid and bring to a energetic simmer over medium high heat.

Lower to medium and simmer for 15 minutes until zucchini is very soft.

Remove from heat, add milk.  Use a handheld blender to blitz until smooth.  Add salt to taste.  Marvel at creamy broth with so few calories.

Healthy Cream of chicken soup 

Melt butter in pot or saucepan over medium heat.

Add garlic, onion, carrot, and celery. Cook for 3 minutes, then add the pepper.  Cook for another 2 minutes until onion is translucent and sweet.

Add broth, chicken and peas. Bring to a gentle simmer for just 2 to 3 minutes until peas are cooked.

Taste and adjust salt and pepper.

Ladle into bowls and sprinkle with a pinch of thyme leaves.

Note: broth will easily keep for 4 to 5 days in the fridge.  It might separate but once heated, stir vigorously and it will come together.