Creamy Zucchini Soup
Yogurt gives this soup a creamy texture and adds protein. Smooth and silky—the perfect way to use up summer zucchini from the farmers market or your garden.
Ingredients
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2 medium zucchini
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½ small yellow onion, peeled
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2 garlic cloves, peeled
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Olive oil spray
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1 cup plain, nonfat yogurt
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1 cup low sodium vegetable stock
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2 tbsp. fresh parsley, minced
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½ tsp. freshly ground black pepper
Directions
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Preheat oven to 350 degrees. Line a roasting pan with aluminum foil.
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Place zucchini, onion, and garlic cloves into the pan and spray with olive oil spray. Bake for 30 minutes.
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Cut off ends of the zucchini. Place zucchini, onion, garlic, yogurt, stock, parsley, and pepper into a high-speed blender or a food processor fitted with a standard blade. Blend until pureed.
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Serve immediately.
Per Serving
Serves four; serving size is 1 cup. Each serving provides:
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Calories 60
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Total fat 0 g
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Saturated fat 0 g
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Trans fat 0 g
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Cholesterol 0 mg
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Sodium 90 mg
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Total carbohydrate 10 g
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Dietary fiber 2 g
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Sugars 8 g
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Protein 5 g
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