End of summer usually brings with it loads of zucchini and fresh herbs
so why not use this bounty, whether home grown or not, in a delicious
soup. A dollop of low fat yogurt is an ideal garnish.
ZUCCHINI SOUP with HERBS
| 6 |
zucchini, about 6-inches long - cut into cubes |
| 3 Tablespoons |
E.V. Olive Oil |
| 1 Tablespoon |
butter |
| 2 cloves |
garlic, minced |
| 5 cups |
organic vegetable or chicken broth |
| 2 Tablespoons EACH |
fresh oregano, fresh flat leaf parsley, chives,
chopped - leave 4 or 6 chives whole for garnish |
| 8 leaves |
fresh basil, chopped |
| 1 tablespoon |
fresh lemon juice |
| |
salt & pepper to taste |
| 1 small tub |
low fat Greek yogurt - FAGE |
Heat oil in a 6 qt. soup pot over low/medium heat and sauté
onion and garlic for about 5 minutes or until onion has softened.
Add zucchini cubes and cook for 3 to 4 minutes. Add the broth and
simmer the soup for about 15 minutes or until the zucchini is softened.
Let soup cool before adding mixture to a blender, along with the herbs,
lemon juice and salt & pepper. Blend until smooth and taste again
for balance of flavors adding more lemon juice or salt & pepper as
needed.
Return soup to pot and reheat before serving. Garnish each serving
with a dollop of low fat yogurt and a chive stem.
Yield: about 4 servings
