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.
Ingredients:
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
directions:
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.
OOOOOOOOoooooo does that look good! And I just might have enough leftover broth to make it cause I THINK I have everything else-just have to check on the jalapenos. I ground up the last of the turkey for turkey salad-that used up the last of the red grapes too. I still have some of the other turkey soup I made. but this one's just different enough for my taste.
ReplyDeleteThanks Linda and Vegalicious! :)
woo woo. this looks really yummy. You make all your pictures look good enough to eat. I am in awe of you how you adapt all the recipes. Me, I have to follow everything to the letter
ReplyDeleteUsing yogurt for a creamy textured soup is my "how about that" moment of the day. Love this idea! The corn-jalapeno-zucchini combination sounds good. I agree--nice picture, Linda!
ReplyDeleteThank you for taking time out of your week to link up.