4 cups organic chicken stock
4 medium size zucchini
4 wedges of Laughing Cow Light Creamy Swiss
2 tablespoons low-fat sour cream
Coarsely chop the zucchini and cook in chicken stock until tender (about 20 minutes once stock starts to boil, reduce heat and simmer).
Remove from heat and allow to cool for 10 minutes. Pour soup mixture into a blender and add cheese wedges and sour cream. Puree until smooth and blended. Reheat as needed.
In the neighborhood of 55 calories per 3/4 serving. This recipe will easily make six 3/4 cup servings.