Silky, Vegetarian Zucchini Soup
A pureed veggie-forward soup that can be served warm or chilled
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 5-6 cups chopped zucchini
- 2 cups vegetable broth
- 1/3 cup plain Greek yogurt
- salt & pepper
- hot sauce optional
Instructions
- In a medium stockpot, heat olive oil over medium heat.
- Add onion, and saute until translucent, about 5 minutes.
- Add garlic and zucchini, and saute for an additional 2 minutes.
- Add broth, bring to a boil.
- Reduce to a simmer, cover, and cook for 10 minutes.
- Remove from heat, uncover, and allow to cool for 1 hour.
- Transfer soup to blender or food processor in small batches; puree.
- Repeat with remaining soup.
- If serving chilled, place in a bowl, cover, and chill.
- If serving warm, return to stockpot, and heat through.
- For either recipe, add Greek yogurt before serving, stirring well to combine.
- Season with salt and pepper to taste.
- Offer hot sauce when serving, if desired.