Yogurt gives this scrumptious soup a creamy texture – and adds protein! Smooth and silky, this soup is the perfect way to use up summer zucchini from the farmers market or your garden.
Recipe
- 2 medium zucchini
- ½ small yellow onion, peeled
- 2 garlic cloves, peeled
- Olive oil spray
- 1 cup plain, nonfat yogurt (or non-dairy yogurt with protein, such as oat milk yogurt)
- 1 cup low sodium vegetable stock
- 2 tbsp. fresh parsley, minced
- ½ tsp. freshly ground black pepper
Directions
- Preheat oven to 350 degrees. 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.
Per Serving
Serves four; serving size is 1 cup. Each serving provides:
| Calories |
60 |
| Total fat |
0 g |
| Saturated fat |
0 g |
| Trans fat |
0 g |
| Cholesterol |
0 mg |
| Sodium |
90 mg |
| Total carbohydrate |
10 g |
| Dietary fiber |
2 g |
| Sugars |
8 g |
| Protein |
5 g |
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