Ingredients
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1/4 cup
extra-virgin olive oil
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5
medium zucchinis, roughly chopped
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3
medium yellow onions, chopped
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1 tablespoon
dried basil
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8 cups
vegetable broth
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10 ounces
grass-fed kefir or yogurt
Directions
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Heat the oil in a large soup pot over medium heat. Add zucchini, onions, basil and salt. Saute, stirring often, about 10 minutes, or until the vegetables start to soften.
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Add vegetable broth. Partially cover and simmer 25 minutes. Uncover and let cool 15 minutes.
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Transfer to a blender and puree in batches, or use your immersion blender until the soup is very smooth. Stir in the yogurt and puree again. Taste and add salt if necessary. Ladle into bowls. Enjoy!
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