Zucchini Cheddar Soup

It’s getting cold out and Brrr I just want to snuggle up. Being skinnier has its “down side” ;-). So soup has been on the menu a lot lately. I find it very filling and sometimes break it up into 2 meals and drink it out of a coffee mug.

2 meals: each meal 3 green, 1/4 lean and 2 condiments

Ingredients:
3 zucchini (1.2 lb)
1 cup low sodium vegetable soup
1/4 tsp salt
1/2 tsp garlic powder
1/4 cup Fresh Chives
2 stick low fat cheddar cheese from Natural and Kosher

Directions:
Dice up the zucchini and stick everything into a pot. I know the liquid won’t cover, but summer on low for 20-30 minutes when everything gets “mushy”. Then you can either use a hand blender or a fork to mash it up. Separate in to 2 bowls and in each bowl dice up 1 stick of cheddar cheese. Allow it to slowly melt and enjoy!

NOTE: You still need more protein so either add more cheese or serve with fish!