Cream of Zucchini Soup

Chilled cream of zucchini soup, decorated with diced green and yellow zucchini and a sprig of parsley, tastes just as good as it looks.

Number of servings : 8

Prep time:

Cooking time:

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


  1. 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.
  2. 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.
  3. 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.

Nutritional information: