Zucchini Basil Soup

Zucchini Basil Soup

Creamy and delicious, simple and fresh. Add a glop of Greek yogurt blended with PURE unflavored when isolate protein to make this a complete meal.

1 medium onion, diced

2 garlic cloves, chopped

2 pounds small zucchini, trimmed and cut crosswise into chunks

2 tablespoons olive oil

4 cups chicken broth - Swanson Natural Goodness has excellent flavor

1/3 cup loosely packed basil leaves

Sea salt and freshly ground black pepper

Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender. Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 5 minutes. Add broth and simmer 15 to 20 minutes, until tender. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).

Season soup with salt and pepper. Serve in shallow bowls with Greek yogurt.

Makes four 1 1/4 cup servings

Calories 202, fat 4g, carbs 9g, protein 4g