Zucchini soup with a dollop of yoghurt
Winter is coming, which means warmer meals are a must! Followed by the beloved pumpkin soup, Zucchini soup has many health benefits that you may not be aware of.
Zucchinis contain a good amount of potassium that helps reduce blood pressure. It also contains moderate levels of folate that break down amino acids like homocysteine that can cause heart attacks and strokes. The considerable amount of magnesium seen in zucchinis can also help in keeping the blood pressure at bay and one’s heart rate at a steady rhythm.
For your Zucchini soup you will need:
1 brown onion, chopped
2 cloves of fresh garlic, crushed
1 tablespoon of olive or vegetable oil of choice
3 large zucchinis, chopped roughly
1 cup leafy greens
2 cups of vegetable stock
3 tablespoons chopped chives
1 cup chopped leek
Sea salt, Pepper
½ cup Village Greek Yoghurt
⅓ cup fresh flat-leaf parsley leaves
Wash, prepare and slice all vegetables.
Heat the oil in a large pot and saute over a low to medium heat. Then add in the onions, leek, and garlic until golden brown.
Add the zucchini, chives and leafy greens.
Then add the vegetable stock, salt and pepper and season to taste.
Bring the soup to a boil then turn the heat down and simmer for 10 minutes or until the vegetables are soft.
Once cooked, use a stick blender or general blender and blend the soup to form a smooth texture.
Garnish your soup with a dollop of Village Greek Yoghurt and parsley leaves.