Creamy Zucchini Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 cups chicken stock
  • 2 pounds zucchini squash
  • 1 pound cauliflower
  • ½ cup Greek full fat yogurt
  • 2 T. unsalted butter
  • 4 ounces sharp cheddar cheese
  1. Place chicken stock into a soup pot which holds at least four quarts and turn the heat to medium.
  2. Add in the zucchini squash and cauliflower.
  3. Steam for 20 minutes, be sure the vegetables are fork tender, otherwise, steam a few more minutes.
  4. Take a stick blender and blend the vegetables into the broth until smooth.
  5. Add full fat yogurt and butter to the soup.
  6. Garnish each serving with one ounce of cheddar cheese.
Nutrition Information
Serving size: 1.5 cups Calories: 211 Fat: 13 Carbohydrates: 13 Sugar: 10 Protein: 10 Cholesterol: 39
Recipe by GAPS Diet Journey at