Zucchini Potato Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
unit
onion, chopped
-
2
cloves
garlic, minced
-
2
medium
zucchini, chopped into 1-inch chunks
-
3
unit
Yukon gold potatoes, chopped into 1-inch pieces
-
4
cups
reduced-sodium vegetable broth
The seasoning and creaminess
-
¼
cup
unsweetened Greek-style yogurt (or dairy-free yogurt)
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until fragrant.
- Add the chopped zucchini, potatoes, and broth, stirring to combine.
- Bring the mixture to a boil, then reduce heat and cover, simmering for about 10 minutes until potatoes are tender.
- Blend the soup using an immersion blender or regular blender carefully.
- Stir in the yogurt, salt, and pepper, then serve hot.
Nutrition Facts (estimated)
Servings
5
Calories
157
Total fat
3.7g
Total carbohydrates
28g
Total protein
4.4g
Sodium
453.8mg
Cholesterol
1.9mg
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