Creamy Zucchini Soup

This herbaceous dish is perfected when served with gluten-free multigrain rice bread.

• Ready In: 50 mins
• Serves: 1
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups zucchini, grated
• 1⁄3 cup  gluten-free vegetable stock
• 1⁄3 small yellow onion, chopped
• 1  teaspoon basil
• 1 -2  sprig rosemary, crushed
• 1⁄4 cup nonfat yogurt
• 1  slice  rosemary ham, shredded
•  ground black pepper (to taste)
• 1  sprig rosemary

Directions

1. Combine zucchini, broth, onion, basil, and crushed rosemary in a pot and simmer for 30 minutes.
2. Puree in a blender until smooth.
3. Stir in yogurt and season with pepper.
4. Lay ham overtop.
5. Garnish with remaining rosemary.
6. Enjoy!