Try this healthier, Italian-inspired recipe by Beci Falkenberg, a chef at Cancer Wellness at Piedmont, for the ultimate comfort-food meal.

“Nutrient-rich zucchini and basic seasonings are blended to create a quick, creamy and satisfying soup that’s big on flavor yet low in fat,” she says. “A touch of fresh lemon juice adds vitamin C and brightens the flavor. Enjoy this soup warm with a dollop of yogurt on top or chilled with a little lemon zest.”

Serves 4 to 6

Ingredients:

• 6 small or 4 medium zucchinis, shredded or diced

• Salt to sprinkle on zucchini

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 onion, diced

• 1 garlic clove, minced

• 5 cups of vegetable or chicken broth

• Juice of 1 to 2 lemons, to taste

• 2 tablespoons chopped fresh herbs (oregano, basil, parsley or chives)

• Salt and pepper, to taste

Step one

Place the shredded or diced zucchini in a colander over a bowl, sprinkle with salt and allow to drain for about 15 minutes.

Step two

Meanwhile, heat the oil and butter in a large pot over medium heat until the butter melts. Add the onions and garlic. Cook, stirring a few times, until the onions are golden, about 10 minutes.

Step three

Press down firmly on the zucchini to release and drain excess moisture. Add the zucchini to the onion mixture; cook for about five minutes. Add the broth/stock, cover and simmer for 15 minutes.

Step four

Remove pot from heat. Carefully use an immersion blender to puree the soup in the pot. Or puree the mixture in a blender, working in batches.  Allow soup to cool a bit before adding the herbs, lemon juice, salt and pepper. Taste and adjust seasonings as needed.

Step five

Serve warm or refrigerate leftovers and enjoy cold.

Check out more recipes and nutrition tips from Cancer Wellness experts.