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Zucchini Soup

Updated: Sep 13, 2021


  • 2 Zucchini, chopped

  • 1 Medium Onion, chopped

  • 2 Bunches of Chives, chopped

  • 2 Cups Vegetable Broth

  • 1 1/2 Cups Plain Greek Yogurt

  • 1 Cup Parmesan Cheese, grated

  • 2 Tbsp Garlic Powder

  • Salt & Pepper


  1. Sauté the zucchini and onion in pot over medium-high heat.

  2. Throw in 3/4 of the chives into the pot. The rest will be used to top when finished.

  3. Once zucchini is softened, add the vegetable broth to your mixture. Reduce heat and cover. Let simmer for 10 minutes.

  4. Take all ingredients from pot and puree together in food processor.

  5. In the now empty pot, warm 1 1/2 cups of plain greek yogurt.

  6. Introduce zucchini puree back into pot along with the warmed yogurt.

  7. Add parmesan cheese, garlic powder, and salt & pepper to taste.

  8. Mix well and serve warm with remaining chives to top.

Nutrition Information: (Makes 5 Servings) 197 Calories, 11g Fat, 13g Carb, 17g Protein


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