2 Servings 40 min Cook
1 Tbsp Butter
2 Tsp Olive Oil
1 Cup, chopped Onions
2 Cup Spinach
2 Tsp Garlic
4 Cup, sliced Zucchini
1 1 Cup leaves, whole Basil
3 1/2 Cup Vegetable Broth
1/2 Cup Almond Milk
1 Dash Salt
1 Dash Pepper
1/2 Tsp Nutmeg
1/4 Pinch Cayenne Pepper
1/3 Cup Nonfat Greek Yogurt
In a pot over medium heat, sauté onions, spinach, and garlic in butter or oil.
Allow to cook until onions are translucent and spinach wilted, around 5 minutes
Add zucchini, basil, broth, and almond milk.
Cook until zucchini is tender, around 3-4 more minutes.
Use an immersion blender to combine all ingredients in pot.
If you don't have an immersion blender, you can transfer in batches to a processor and return to pot).
Add salt, pep, nutmeg and cayenne to taste.
Allow to simmer for about 25–30 minutes.
Remove from heat and stir in greek yogurt.
Serve and enjoy.
