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Yogurt gives this zucchini soup a creamy texture and adds protein. Smooth and silky — the perfect way to use up summer zucchini from the farmers market or your garden. 

Serves 4

Creamy Zucchini Soup Ingredients

• 2 medium zucchini
• ½ small yellow onion, peeled
• 2 garlic cloves, peeled
• Olive oil spray
• 1 c. plain, nonfat yogurt
• 1 c. low sodium vegetable stock
• 2 T fresh parsley, minced
• ½ t freshly ground black pepper

Directions

1. Preheat oven to 350 F. Line a roasting pan with aluminum foil.
2. Place zucchini, onion and garlic cloves into the pan and spray with olive oil spray.
3. Bake for 30 minutes.
4. Cut off ends of...

Serves 4

Ingredients

• 1 T olive oil
• 1 medium white onion, diced
• 1 garlic clove, minced
• 6 c. chicken broth
• ½ c. orzo, uncooked
• 2 medium carrots, chopped
• 3 eggs, beaten
• 2 stalks celery, chopped
• 2 c. cooked, diced chicken
• 2 large lemons, zested and juiced
• Salt to taste
• Optional: fresh parsley, feta cheese, red pepper flakes

Directions

Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots to soup. Whisk eggs together in...

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