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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
The flavors of summer are here. This puréed soup combines all the goodness of zucchini and basil in a beautifully creamy green soup. Using a large amount of basil adds tons of flavor without adding lots of salt or fat. The yogurt garnish provides the perfect tang.
1 tablespoon Gefen Olive Oil
1 large yellow onion, chopped
2 pounds zucchini, sliced into 1/4-inch pieces
1 quart reduced-sodium organic chicken or vegetable broth
1 cup fresh basil leaves, checked and loosely packed
1/4 teaspoon chili powder
Tuscanini Sea Salt, to taste
1/2 cup nonfat Greek yogurt (optional)
fresh basil, chopped
In a large pot, heat olive oil over medium heat.
Add onion and cook until translucent, about five minutes.
Add zucchini and cook another two minutes. Add broth and basil. Reduce heat to simmer and cook 20 minutes.
Blend soup using an immersion blender, or purée in batches in a blender and then return to pot. Add chili powder and season with salt to taste.
Garnish each bowl with a spoonful of yogurt and fresh basil.
Photography by Heather Winters
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