Skinny Zucchini Soup WW

1/2 small onion, coarsly chopped
4 garlic cloves, minced
3 med. zucchini, skin on cut into large chunks
32 oz. of chicken broth (or 32 oz. water plus boullion)
2 tbsp light sour cream
Salt and pepper to taste (Jane's crazy mixed up is best)

combine chicken broth, onion, garlic and zucchini in a emdium pan and cook.
Bring to a boil, lower to simmer and cover. Simmer until tender (20ish min.) Remove from heat, pour into blender and puree add sour cream and serve hot with parmesan cheese.