Pureed Zucchini Soup

My husband and I had this zucchini soup for dinner tonight - a pureed soup with zucchini, carrots, and celery seasoned with mushroom seasoning. 


I've created this healthy soup recipe that is light but filling, simple yet delicious. One recipe makes 4-6 servings, 1 cup per serving, and 2 weight watcher points per serving.


Ingredients

4 medium size zucchini, chopped

2 medium size carrots, chopped

4 celery stalks, chopped

1 medium size onion, chopped

2 tablespoons olive oil

1 1/2 teaspoon salt

1 tablespoon mushroom seasoning




Direction

1. In a large pot, heat oil and cook the onion until soft and translucent.

2. Add carrots and celery, cook for about 3 minutes.

3. Add zucchini, continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the hot water, bring to a  boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.

4. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt and mushroom seasoning. Serve hot.