Cream of Zucchini Soup Recipe

Ingredients

• 4 medium sized zucchini ((approximately 1 1/2 lbs) peeled & cut into 3 inch pieces)
• 1 small onion (peeled and cut into half)
• 1 medium-sized (5 oz. Yukon gold potato, peeled and cut into chunks)
• 2 cloves garlic (peeled)
• 4 cups of vegetable broth (or chicken broth*)
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 cup Greek Yogurt Sauce (or a few dollops of sour cream)
• 4 tablespoons Lemon Juice (Freshly squeezed)
• 2 tablespoon fresh dill or fresh parsley (chopped)
• extra virgin olive oil

Instructions

1. 1

   Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.

2. 2

   Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.

3. 3

   Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.

4. 4

   Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.