Tuesday, December 3, 2013
Mexican Zucchini Soup
Saw this recipe on Vegalicious. I subbed turkey broth for the vegetable bouillon.
The weather was perfect for soup. Slightly cool outside and what better to have than a bowl of spicy soup.
The below is my adaption of the recipe from vegalicious.
l small onion, finely chopped
1 1/2 teaspoon margarine
2 cups turkey stock
2 cups zucchini, washed and diced in small pieces
1 1/2 cups canned whole corn
3 tablespoons jalapeno peppers, finely chopped
1/8 tsp white pepper
1 cup Greek yogurt
2 tablespoon Parmesan cheese
In a medium saucepan saute the onion in margarine, until it's glassy about 3 minutes.
Add the zucchini into the pan with the onion and cook until they begin to soften.
In a dutch oven add the turkey broth, corn, jalapeno and white pepper and start to simmer. Add the onions and zucchini and bring to a gentle boil.
Remove from the heat and add the yogurt and cheese and stir until combined.
I added a sprinkle of Slap Ya Mama.