Zucchini Basil Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Spinach

  Raw

  2 cup or 60g

• Garlic

  Raw

  2 tsp or 6g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Vegetable Broth

  From bouillons. Low sodium

  3 ½ cup or 840g

• Almond milk

  Plain

  ½ cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Nonfat greek yogurt

  Nonfat, plain

  ⅓ cup or 80g

• Zucchini

  Summer squash, includes skin, raw

  4 cup, sliced or 452g

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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