Lemon Zucchini Soup
Ingredients
- 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
Instructions
- In a medium saucepan whisk water, chicken bouillon, and cornstarch together and bring to a simmer.
- Add in zucchini and cook 2 minutes on medium heat.
- Add in lemon juice.
- Place soup into serving bowls, top with parsley and Romano cheese,
- Add salt and pepper to taste.
Notes
If you prefer your soups creamy, by all means... add in some cream about 1/4-1/2 cup will do.