This delicious oven-baked side is made from a base of fresh zucchini and yellow squash. You may quickly resume enjoying your sunny evening after just 10 minutes of preparation.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 green onions, chopped
- 2 garlic scapes, chopped
- ½ cup olive oil
- 1 head lettuce, separated into leaves
- 1 bunch rainbow chard, trimmed and rinsed
- 1 bunch kale, stems removed
- 2 cups vegetable broth
- 1 tablespoon dried savory
- 1 tablespoon dried marjoram
- salt and ground black pepper to taste
- 1 cup Greek yogurt
- 1 tablespoon Italian seasoning
Instructions
- Puree green onions and garlic scapes in a food processor.
- Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
- Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
- Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.
- You can substitute 4 cloves fresh garlic for the garlic scapes.
- Use any broth you prefer.
- Substitute any seasoning blend for the Italian as desired.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 245 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |