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Lynn's Zucchini Soup |  Vegetable/Fruit Day

Makes 4 servings - uses 14 oz of your daily vegetable allowance

  • 3 medium or 4 small zucchini, cubed small
  • 4 shallots, chopped
  • ¾ lb cremini mushrooms, quartered
  • 4 large plum tomatoes or a pint of grape tomatoes
  • 2 large garlic cloves, chopped
  • 32 oz vegetable broth or stock
  • 1 tsp legal hot sauce (to taste)
  • a few sprigs or dried thyme
  • salt
  • pepper
  • PAM olive oil flavor or other zero-calorie cooking spray
  • in a large pot, heat a few sprays of PAM over medium-high heat
  • add mushrooms and cook until browned, approximately 5 minutes
  • stir in zucchini, shallots, garlic and thyme
  • season with salt and pepper, to taste
  • add tomatoes and cover the pot
  • cook until tomatoes burst, approximately 5 minutes
  • squash tomatoes with a wooden spoon
  • stir in vegetable stock and hot sauce
  • bring to a boil and cook until slightly reduced, approximately 5 minutes
  • cook a bit longer to thicken it
  • note, this will last for up to a week in the refrigerator
  • enjoy!
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