Learn how to make Cream of Zucchini Soup, one of Rita's recipes for using gone-by food.

Cream of Zucchini Soup


  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 (14.4-ounce) cans reduced-sodium vegetable broth
  • 8 ounces potatoes, peeled and diced
  • 1 lb. zucchini, trimmed and thinly sliced
  • 1½ cups fresh parsley leaves
  • 1 cup low-fat milk
  • Salt to taste
  • 1/8 teaspoon black pepper
  • 1 cup nonfat Greek plain yogurt


  1. In large saucepan, heat oil over moderate heat. Add onion and garlic, then ¼ cup broth. Sauté until softened but not browned. Add potatoes and stir to coat. Pour in remaining broth and bring to a boil.
  2. Add zucchini and simmer, partially covered, until all vegetables are very tender, about 10 minutes.
  3. Remove from heat and stir in parsley. Blend with blender stick until smooth.
  4. Stir puree into broth and allow to cool. Stir in milk, salt, and pepper; chill soup until ready to serve.Before serving, spoon a large spoonful of yogurt into each bowl of soup.

Makes 8 servings.