Number of servings : 8
Type of meal : | Soups | Soups
Special diet :
1 tbsp olive or canola oil
1 large onion, coarsely chopped
2 garlic cloves, minced
6 cups vegetable stock
8 ounces all-purpose potatoes, peeled and diced
1 lb zucchini, trimmed and thinly sliced
1-1/2 cups flat-leaf parsley leaves
1 cup low-fat (1%) milk
1/8 tsp salt
1 cup fat-free plain yogurt
- In a 4-quart saucepan over medium heat, heat oil. Add onion and garlic, then about 1/4 cup stock. Sauté until softened but not browned. Add the potatoes and stir to coat. Pour in remaining stock and bring to boil.
- Add zucchini, reduce heat, and simmer, partially covered 10 minutes or until vegetables are tender. Remove from heat and stir in parsley. Strain into a large bowl. Transfer vegetables to a blender or food processor, cover and puree until very smooth.
- Stir puree into stock and let cool, then stir in milk, salt and pepper. Refrigerate soup 3 hours. Before serving, spoon a large dollop of yogurt into each bowl of soup.