Source: dLife

Onions, zucchini, peas, and a hint of garlic in a delicious chicken broth.

Servings

3 tbsp extra virgin olive oil
2 medium onions , chopped
3 medium garlic cloves , chopped
4 medium zucchini , unpeeled and sliced
1 tsp salt
0.5 tsp black pepper
1 tbsp ground thyme
28 floz low fat unsalted chicken broth (or 4 cups homemade chicken stock)
2 cup fresh green peas (or frozen)
1 tbsp fresh lemon juice
1.5 cup fat free sour cream (for garnish, optional)

1 In a heavy soup kettle, combine the oil, onions, and garlic over medium-low heat. Saute 4 to 5 minutes, or until translucent.
2 Add the zucchini, salt, pepper, thyme, and chicken stock. Cover and simmer 10 minutes. Add the peas; cover and simmer for 5 to 7 minutes more, or until the vegetables are tender.
3 Remove from heat; stir in the lemon juice. Mash the vegetables with a potato masher for a chunky soup, blend in a food processor for a smoother soup, or use a blender for very smooth soup. (If using a blender, cool the soup first and do not fill the blender container more than half full, as hot liquids expand.)
4 Serve the soup with a dollop of sour cream in the middle; swirl in a pretty design for a festive look.

You can garnish this soup with fresh herb sprigs, if desired. Soup can be stored, tightly covered, for up to 4 days in the refrigerator.