For the Lean Zucchini Soup, wash the zucchini, remove the stalks and cut roughly into pieces.
Peel onion and garlic and also cut into coarse pieces.
Wash parsley and remove very thick stems.
Heat olive oil in a pot and sauté onion and garlic first. Add zucchini and pour soup. Cook for about 10-15 minutes, add half of the parsley and puree with a hand blender. Season with salt, pepper, nutmeg and a little juice and zest of an organic lemon. Chop the remaining parsley and serve the Lean Zucchini Soup sprinkled with it.
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