Ingredients
- 1.5 cup rough chopped sweet onion, about 1 large onion
- 3 zucchini, 6 to 10 inches long, 2-3 cups
- 4 cups fat free, reduced sodium chicken broth, or a low sodium broth
- 2 tbsp parsley, finely chopped
- 1/2 tsp fresh dill, finely chopped, or 1/4 tsp dried dill
- 1/2 tsp fresh mint leaves
- 1 cup plain yogurt
- Salt & pepper to taste (not included in nutrition facts)
Instructions:
- Place zucchini, onion, parsley, dill, mint, and chicken stock in saucepan and simmer, covered, for 20 minutes or until vegetables are cooked.
- Allow it to cool.
- Then add yogurt and use a blender or food processor to puree until smooth.
- Season to taste. Chill several hours. Serve and enjoy.
- Makes about 6, 10 oz servings.