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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is good-you can replace the zucchini with some other squash if you like. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 small onion, chopped |
1 (28 ounce) can diced tomatoes |
2 teaspoons basil |
1 medium zucchini, grated |
2 tablespoons white sugar |
1 tablespoon brown sugar |
2 tablespoons plain yogurt |
salt & pepper |
lemon juice |
Directions:
1. Heat oil in a large saucepan or pot on medium-low heat.
2. Add onion and garlic and cook until softened and fragrant.
3. Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
4. Cover and simmer on low heat for 30-40 minute.
5. For a smoother soup, puree a portion, or all of the recipe.
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