Saint Lucifer Cream of Zucchini Soup

---

Ingredients:

• 1 small white onion, quartered

• 2 cloves of garlic, minced

• 5 medium zucchinis, skin on, cut in large 1" chunks

• 32 oz. of low sodium chicken broth, made with Goya chicken bouillon

• 2 tablespoons of greek yogurt, 2% fat or more for a creamier soup

• Kosher salt and black pepper to taste

• Drizzle with St. Lucifer Divine Virgin - Habanero Infused EVOO

• Parmesan cheese to finish and serve hot

Directions:

• Combine prepared chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to boil.

• Lower heat, cover, and simmer until zucchini is fork tender, about 20 minutes.

• Remove from heat and puree with an immersion/soup hand-held blender, or food processor.

• Add yogurt and puree again until smooth.

• Add salt and pepper to taste.

• Ladle soup into bowls and finish with and St. Lucifer Divine Virgin - Habanero Infused EVOO Parmesan cheese.

• Leftovers store well in refrigerator for 3-4 days or freeze for up to 2 months.

Download Printable Recipe Here

---