Zucchini Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Spinach

  Raw

  2 cup or 60g

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  4 cup, sliced or 720g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a pot over medium heat, sauté onions, spinach, and garlic in butter or oil. Allow to cook until onions are translucent and spinach wilted, around 5 minutes.
2. Add zucchini, basil, broth, and almond milk. Cook until zucchini is tender, around 3-4 more minutes.
3. Use an immersion blender to combine all ingredients in pot. If you don't have an immersion blender, you can transfer in batches to a processor and return to pot).
4. Add salt, pep, nutmeg and cayenne to taste. Allow to simmer for about 25–30 minutes.
5. Remove from heat and stir in greek yogurt.
6. Serve and enjoy.

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• Cream of Zucchini Soup
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• Zucchini "Pasta"
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