Friday, August 8, 2014

Zucchini Soup

Zucchini Soup
(adapted from Skinnytaste)

3 medium zucchini, cut into 1-2 inch chunks
1/2 sweet onion, roughly chopped
4 garlic cloves
salt and pepper
32 oz vegetable broth
3 tbsp nonfat, plain greek yogurt
cornstarch (optional)

1. Place broth, zucchini chunks, onion chunks, and minced garlic into a large pot.  Season with salt and pepper.  Bring to a boil and then lower heat to a simmer and cover and cook for 20 minutes.
2. Pour mixture into a blender and blend until smooth.  Pour back into the pot and stir in the greek yogurt.  If the mixture is too watery, add about a tsp of cornstarch and stir until it thickens.  Season with salt and pepper to taste.

Enjoy :)

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