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
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
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.