Zucchini soup [Bulkbites.com]

• Servings: 6
• Time: 30 minutes

Zucchini is truly a power vegetable. It strengthens the bones, is good for your blood pressure and is packed with vitamin C. So why not make a nice soup of it? It is a great side dish, and by adding yogurt you can increase your protein intake and make the soup even better.

Nutrition

• calories: 100
• protein: 4
• carbs: 14
• fat: 4
• saturated fat: 0.62
• polyunsaturated fat: 0.51
• monounsaturated fat: 2.46
• cholesterol: 1
• sodium: 1354
• potassium: 503
• dietary fiber: 2.26
• sugars: 8.97
• vitamin a: 16
• vitamin c: 32
• calcium: 54
• iron: 0
• magnesium: 0
• complex carbs: 2.77
• other fats: 0.41

Ingredients

• 3 large Squash, summer, zucchini, includes skin, raw
• 1.98 medium Onions, raw
• 1.98 clove Garlic, raw
• 19.98 100g SWANSON BROTH, Vegetable Broth
• 1.5 tablespoon Oil, olive, salad or cooking
• 1.02 100g Yogurt, Greek, plain, nonfat

Instructions

• Heat up a large skillet and sauté the onion
• Add the garlic and the zucchini and cook until done
• Heat up the broth, add to the zucchini, garlic and onion
• Cook for about 20 minutes
• Blend the mixture in a food processor or blender to smoothness
• Add the yogurt just before serving. Enjoy.