Gluten-Free Zucchini Soup Recipe
Fresh and flavorful--this "creamy" soup blends zucchini, potato and spinach together for a soup that can be a main dish or a starter.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 medium leek, light part only, chopped (1 1/2 cups)
- 1 medium russet potato, peeled and diced (1 1/2 cups)
- 3 cups vegetable broth
- 1/2 teaspoon pepper
- 4 cups baby spinach leaves (2 1/2 oz)
- 1 cup fresh basil leaves
- 6 tablespoons plain low-fat yogurt
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