Directions
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Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.
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Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.
PER SERVING: 77 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 6g carb, 1g fiber, 73mg sodium
This delightful, springtime recipe courtesy of DeliciousLiving.com, created by Alan Roettinger, and found here.