Yogurt gives this soup a creamy texture and adds protein. Smooth and silky—the perfect
way to use up summer zucchini from the farmers market or your garden.
Preheat oven to 350 degrees. Line a roasting pan with aluminum foil.
Place zucchini, onion, and garlic cloves into the pan and spray with olive oil spray.
Bake for 30 minutes.
Cut off ends of the zucchini. Place zucchini, onion, garlic, yogurt, stock, parsley,
and pepper into a high-speed blender or a food processor fitted with a standard blade.
Blend until pureed.
Serves four; serving size is 1 cup. Each serving provides: