2 tbsp. Light Olive Oil
3 Cups Diced Zucchini
½ Cup Chopped Celery
1 Cup Diced Carrots
½ Cup Green Onions, Diced
1 tbsp. All-Purpose Flour
1½ Cups Skim Milk
1½ Cups Water
1½ Cup Fat-Free Sour Cream
Heat olive oil in a large stock pot. Saute zucchini, celery, carrots and onion until soft (approximately 15 minutes).
In a small bowl, combine flour and milk. Mix until smooth and then add to stock pot.
Cook until thickened. Remove from heat.
In another small bowl combine water and chicken bouillon soup mix. Add to pot and stir until well combined.
Puree soup, in batches in a blender until smooth and creamy.
Pour pureed soup back into stock pot. Simmer until heated through.
Stir in sour cream and serve.