Leek Zucchini Poblano Soup

  • ¼ C. Olive Oil

  • 1 Poblano- thinly sliced

  • 1 Leek, thinly sliced

  • 5 Zucchini (2 1/2 lbs)

  • 2 Garlic cloves, sliced

  • 4 C. Chicken Broth

  • 1 Parmesan Rind

  • 1 Bunch Cilantro or Parsley

  • 1 C. Greek Yogurt

 

  1. Heat olive oil in a large pot. Add poblano and leek and cook, stirring often until softened, about 10 minutes.

  2.   Add zucchini and garlic, pinch of kosher salt and fresh black pepper and cook for 6-8 minutes, stirring often.

  3. Add chicken broth and Parmesan rind, bring to a boil, then simmer for 15 minutes. Add the parsley or cilantro.

  4. Puree soup until smooth and return to pot. I often puree the parmesan rind, that is up to you if you want to remove or puree. Taste for salt and pepper, stir in greek yogurt and gently heat. Can be served warm or cold.

**The Greek Yogurt is optional if you prefer dairy-free