Source: dLife

Potatoes, onions, and tarragon come together with zucchini in this soup for one delicious dish.

Servings

5 cup chopped zucchini
1 large russet potatoes , peeled and cut into 1-inch cubes
1 cup cold water
3 fresh green onions , thinly sliced
1 tbsp Margarine, soft, 80% fat , melted
0.5 cup cold water
1.5 tsp ground tarragon , dried, whole
0.5 tsp Bouillon, low sodium, dry (chicken flavored)
0.5 cup fat free milk

1 In a small Dutch oven, combine the zucchini, potato, and 1 cup of water. Cover, and bring to a boil.
2 Boil for ten minutes, or until crisp yet tender; do not drain.
3 Sauté the onions in the margarine until tender and then add it to the zucchini and potato.
4 Next, add the 1/2 cup water, tarragon, and bullion cubes. Stir to combine and blend.
5 Finally, add the skim milk, and cook over medium heat until the soup is thoroughly heated.

Depending on the type of flavor you like, you may also try using red or Vidalia onions instead of the traditional green.