Note: If no Dutch Oven pan, just use a large sauce pan.

1 c chopped celery 1 c chopped onion 1 tbs olive oil 1 1/2 lbs zucchini, cut into 1/4 inch pieces (about 5 cups) 3 c low-sodium chick broth 1 tsp salt 1/4 tsp seasoned pepper Garnish thinly sliced radishes; crumbled feta cheese

Saute chopped celery and onion in hot olive oil in a Dutch Oven over med-high; heat 8 minutes or until tender.

Add zucchini and next 4 ingredients. Bring to a boil over medium heat, reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.

Use immersion blender and blend until smooth.

Serve in bowls and garnish with radish and feta cheese.