Light Zucchini Soup

The perfect soup if you’re feeling under the weather.

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Alright, so for 2 portions of zucchini soup, you will need:
2 zucchinis (medium sized)
1 clove of garlic
Stock (I used 1 cube of vegetable stock)
Plain yogurt (un-sweetened)
Olive oil
Salt
Parmesan cheese

Pepper (optional)

This soup is really quick and easy to make, which is ideal for all the sick people out there. Start by bringing a small pot of water to boil. Add your stock and leave it boil while you prepare the zucchini. In a large pan, add your chopped garlic and sauté with some olive oil and salt for about 2 minutes. Add your zucchini and continue to sauté until they only just start to turn golden. Once all your stock is well dissolved (should only take about 5 minutes of boiling), add about a cup of the stock to the pan with the sautéed zucchini and leave to simmer for about 8-10 minutes.

Once your zucchini are soft, slowly transfer the first part of the contents of the pan into a blender. If you see that it is too watery, avoid adding the stock water and go ahead with the zucchini. Continue to add to the blender until everything is well combined. Add two tablespoons of yogurt (this is how much I added but add more if you prefer it thicker) and continue to blend.

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Top it off with fresh croutons or rocket salad, grated parmesan, extra virgin olive oil and pepper and you are done! Buon appetito.

☼ ☼  J

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