The Greek Yogurt Kitchen by Toby Amidor

Author:Toby Amidor
Language: eng
Format: epub
Tags: Cooking / Specific Ingredients / Dairy
Publisher: Grand Central Publishing
Published: 2014-05-05T16:00:00+00:00

Cut the celery into ½-inch dice. Peel and cut the parsnips and turnip into ½-inch dice. Chop the onion. Slice the zucchini into ½-inch-thick rounds.

In a large saucepan, heat the olive oil over medium heat. When the oil is shimmering, add the celery, parsnips, turnip, and onion and cook, stirring occasionally, until the vegetables have softened, 15 minutes. Add the zucchini, salt, and pepper and cook until the zucchini has softened slightly, 10 minutes. Add the vegetable broth, raise the heat, and bring to a boil. Then reduce the heat to medium-low and simmer until the zucchini is tender, about 15 minutes. Remove the saucepan from the heat and set aside to cool for about 15 minutes.

Meanwhile, in a medium bowl, stir together the yogurt, cream cheese, and lemon zest until well combined. Set aside.

Place the soup in a blender or food processor, and puree until smooth. Add the chopped dill and the yogurt mixture, and continue to blend until smooth and completely combined.

Spoon 1¾ cups of the soup into each of four bowls. Serve warm.

SERVING SIZE: 1 bowl

NUTRITION INFORMATION (PER SERVING): Calories: 208; Total Fat: 11 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total Carbohydrates: 24 grams; Sugars: 14 grams; Fiber: 6 grams; Cholesterol: 11 milligrams; Sodium: 574 milligrams

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