Creamy Zucchini Soup

Yogurt gives this zucchini 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. (Serves 4)

Creamy Zucchini Soup Ingredients

• 2 medium zucchini
• ½ small yellow onion, peeled
• 2 garlic cloves, peeled
• Olive oil spray
• 1 c. plain, nonfat yogurt
• 1 c. low sodium vegetable stock
• 2 T fresh parsley, minced
• ½ t freshly ground black pepper

Directions

Preheat oven to 350 F. Line a roasting pan with aluminum foil. Place zucchini, onion and garlic cloves into the pan and spray with olive oil spray. Bake for 30 minutes. 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. Serve immediately. Amount per serving: 60 calories, 5 g protein, 0 g fat, 0 mg cholesterol, 10 g carbohydrates, 2 g fiber, and 90 mg sodium Try our other soup recipes.