Mediterranean Zucchini Soup

We love this on hot days. I developed this recipe because I wanted to lose weight and eat healthy. It's great to have some in the refrigerator when you don't want to heat up the house by turning on the oven.

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 potato, peeled and diced
1 medium to large zucchini, chopped
1 thawed 10 oz package of frozen, chopped spinach
1 handful fresh basil, about 1 cup
1 quart broth, chicken or vegetable
1 cup plain kefir
Cilantro or parsley
1/2 tsp dried rosemary
Salt, pepper, and lemon juice to taste

Directions

1. Sauté onion and garlic in olive oil in a large pot.

2. Add potato, zucchini, spinach, basil, and a small amount of broth to the pot. Cook 5 minutes.

3. Add the rest of the broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.

4. Cool. When cooled, puree with kefir. Add cilantro or parsley, rosemary, salt, pepper, and lemon juice. 

5. Refrigerate and serve cold.