Sunday, June 22, 2014


3 1/2 cups low-sodium chicken broth
5 medium zucchini, sliced
1 large onion, chopped
1 garlic clove, chopped
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp hot pepper sauce
2 tsp cornstarch
1 cup low-fat plain yogurt
Additional yogurt for garnish, if desired

In a large saucepan, combine chicken broth, zucchini, onion, garlic, basil, salt, and hot pepper sauce. Bring mixture to a boil and reduce heat; simmer 15 minutes or until vegetables are tender.

Pour the mixture, in batches, into the container of an electric blender or food processor; process until smooth.

Add the cornstarch and yogurt; stirring after each until well blended.

Chill before serving.

After ladling into soup bowls to serve, swirl in additional yogurt, if desired.

Yield: 6 servings

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