Yogurt gives this soup a creamy texture and adds protein. Smooth and silky—the perfect way to use up summer zucchini from the farmers market or your garden.
-
Preheat oven to 350 degrees. Line a roasting pan with aluminum foil.
-
Place zucchini, onion, and garlic cloves into the pan and spray with olive oil spray. Bake for 30 minutes.
-
Cut off ends of the zucchini. Place zucchini, onion, garlic, yogurt, stock, parsley, and pepper into a high-speed blender or a food processor fitted with a standard blade. Blend until pureed.
-
Serve immediately.
Serves four; serving size is 1 cup. Each serving provides: