Creamy Zucchini Soup
I love soups. They are so easy to make and a great filling option for lunches. I double this recipe below and freeze 2 cup portions for each grab and go lunch options.
- 4 cups vegetable broth
- 3 zucchinis (roughly chopped)
- 1 small onion (roughly chopped)
- 4 garlic cloves (roughly chopped)
- Plain 2% yogurt
- Salt and pepper
Place all the soup ingredients in a large pot and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 20 minuets or until the vegetables are tender. Puree the cooked ingredients in a blender. For each serving, add a tablespoon of plain yogurt and stir well. Add salt and pepper to taste. Freeze leftovers and enjoy when you need a quick and easy meal anytime.