Gluten-Free Zucchini Soup Recipe

Name: Gluten-Free Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

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

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Heat oven to 400°F. Spray cookie sheet with cooking spray.
Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.

Side Dishes Soups