Zucchini-Buttermilk Soup
Zucchini-Buttermilk Soup is an moderately easy dinner. Made with 1 c. sliced zucchini, 1/2 c. each: sliced onion and water, 3 oz. minced, pared potato, 1 tbsp. chopped, fresh italian parsley (cilantro) and 1 pkg. instant chicken broth and seasoning mix, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a 1-quart casserole, combine all ingredients except buttermilk.
Cover and vent.
Microwave on High 5 minutes, stirring once until vegetables are softened.
Pour into blender on low speed.
Pour back into casserole with buttermilk.
Microwave on High for 30 seconds until hot.
Serves 2.
Contains 80 calories, 1 gm fat and 549 mg sodium.
π· Perfect Pairings
Complete your meal with these
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