Suprisingly Delicious Zucchini & Corn Soup! 110 calories, almost fat free, easy as can be! Enjoy!

Linda and I grew three giant zucchinis this summer and initially thought that we would be overloaded with zucchinis all summer long. Little did we know that our crop would suddenly cease after picking these zucchinis. However, we had to find something to do with them, so Linda made a Zucchini and Corn Soup which I must say turned out very delicious and I am happy to include it on our blog. Try it out. We hope you enjoy it as much as we did!

Zucchini & Corn Soup

4 servings | Total Time: 30 minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 pound zucchini, diced
3 teaspoons chopped herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
crumbled fat-free feta cheese (optional)

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, 1 minute. Add zucchini and 1 teaspoon herbs and cook, stirring occasionally, until the zucchini starts to soften, 3 to 5 minutes.
2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook about 5 minutes more. Transfer to a blender and puree until smooth. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.