Cream of Zucchini Soup

Ingredients

• 1 tbsp olive or canola oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, minced
• 6 cups vegetable stock
• 8 ounces all-purpose potatoes, peeled and diced
• 1 lb zucchini, trimmed and thinly sliced
• 1-1/2 cups flat-leaf parsley leaves
• 1 cup low-fat (1%) milk
• 1/8 tsp salt
• 1 cup fat-free plain yogurt