| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Servings |
people
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Ingredients
- 2 T ghee
- 3 spring onions or leeks finely chopped
- 4 garlic cloves minced
- 4 zucchini halved then sliced
- 1 1/2 C Frozen peas
- 2 C Swiss chard finely chopped
- 4 C chicken or vegetable stock
- 1/2 C fresh dill
- salt and pepper to taste
- 1 T plain, whole Greek yogurt per bowl
Lemon infused Greek yogurt
- 1 C plain greek yogurt
- 2 tsp lemon zest
- 1/4 tsp sea salt
Ingredients
Lemon infused Greek yogurt
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Instructions
- In a dutch oven, melt ghee over medium heat. Add in spring onions and saute until translucent. Add garlic and saute for an additional minute.
- Add zucchini to onions and saute until zucchini is soft and browning a bit. (This is where you get your depth of flavor)
- Pour in the stock and add peas, chard, dill, salt and pepper.
- Lower heat and allow to simmer until the chard is really soft and peas are cooked through…about 10 minutes.
- Again, taste to see if you need any additional seasoning.
- Remove from heat. Using an immersion blender, blend soup until creamy.
- To serve, add 1 T of Greek yogurt to each bowl. You don’t want to miss this because it takes this soup to a whole other level!!!!
Lemon infused Greek yogurt
- Blend together yogurt, lemon zest, and salt. Let sit in the fridge for 6 hours before using.