Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 medium zucchini, chopped into rounds
  • 1 small Yukon Gold potato, peeled and cubed
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh chives, finely chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the diced onion and sauté for 3-5 minutes until translucent.
  3. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  4. Add the chopped zucchini and cubed potato, stirring to coat the vegetables in the aromatic oil.
  5. Pour in the vegetable broth and add the bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potato cubes are tender.
  7. Remove and discard the bay leaf.
  8. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  9. Stir in the Greek yogurt and lemon juice.
  10. Heat through on low for 2 minutes, then garnish with chopped fresh chives.