- prep 20 min cook 25 min
- serves 8
This lovely green soup makes a delightful summer lunch or a beautiful beginning to a summer dinner. It’s kept low-fat and low-cholesterol by using nonfat yogurt, low-fat milk, and a minimum of oil.
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 cans (14 1/2 ounces each) vegetable stock
- 8 ounces all-purpose potatoes, peeled and diced
- 1 pound zucchini, trimmed and thinly sliced
- 1 1/2 cups parsley leaves
- 1 cup low-fat (1%) milk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup nonfat plain yogurt
- Calories: 103
- Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 2 mg
- Sodium: 287 mg
- Carbs: 17 g
- Protein: 5 g
- Fiber: 2 g
How to make it 45 minutes
Nutritional Information(per serving)
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