By: Tara Fuller
I've never been much of a zucchini lover unless we are talking about zucchini bread, so being given this recipe by sister has been a wonderful addition to our family's soup collection. It doesn't take much prepping, especially if you own a food processor; and cooks in about 20 minutes, making it a great addition to your quick but nutritious dinner go-to recipes.
4 cups Chicken or Vegetable Broth
5 Zucchini, sliced
1 Potato, peeled & cubed
1 medium Onion
2 Carrots, chopped
1 Garlic Clove
1 tsp Dried Tarragon or Dill
1 tsp Salt (or to taste)
1/8 tsp Pepper
2 Garlic Cloves (Optional)
Dallop of plain Greek Yogurt (Optional)
Cook veggies in a large pot for 20 minutes or until tender. Add Tarragon or Dill along with remainder of ingredients. Once soft, use a handheld or upright blender (I used Vitamix) to smooth.
Serves 6: Recipe without Greek yogurt has 207 calories per serving, 3.2g fat, 408mg sodium, 3.3g fiber and 30.1g protein; and it's loaded with 75 percent of your RDA of Vitamin A, 61 percent Vitamin C, 10 percent Iron and 6 percent Calcium.