Lemon Zucchini Soup
  • 4 cups water and chicken bouillon, or chicken broth (I prefer more chicken flavor and use chicken bouillon)
  • 2 tablespoons cornstarch
  • 1 medium zucchini, sliced
  • 1/2 lemon juiced
  • 2 tablespoons Romano (or Parmesan) cheese, grated
  • 1 teaspoon parsley, chopped (I used fresh)
  • salt and pepper to taste
  1. In a medium saucepan whisk water, chicken bouillon, and cornstarch together and bring to a simmer.
  2. Add in zucchini and cook 2 minutes on medium heat.
  3. Add in lemon juice.
  4. Place soup into serving bowls, top with parsley and Romano cheese,
  5. Add salt and pepper to taste.
If you prefer your soups creamy, by all means... add in some cream about 1/4-1/2 cup will do.
Recipe by Created by Diane at https://www.createdby-diane.com/2019/11/lemon-zucchini-soup.html