Ingredients

• 4 cups low-sodium vegetable broth
• 2 medium zucchini squash
• 2 medium yellow crookneck squash
• 1 small onion
• 1/2 cup frozen green peas
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup plain nonfat Greek yogurt
• 2 teaspoons turmeric

Preparation

1. Chop the zucchini, yellow squash and onion into large pieces.
2. In a saucepan bring the broth to a boil, then reduce heat to medium.
3. Stir in the zucchini, yellow squash and onion; simmer for 25 minutes.
4. Add the green peas, oil and salt; simmer for an additional 5 minutes.
5. Remove pan from the heat and let the soup cool to room temperature.
6. Use a blender to combine ingredients into a smooth consistency. Stir in the Greek yogurt and turmeric.
7. Refrigerate at least 6 hours or overnight before serving chilled soup.

Helpful hints

• Try one of these items for additional seasoning: lemon juice, sriracha hot chili sauce, hot sauce, mint leaves, chives or cumin.
• Look for frozen green peas that are unseasoned or substitute fresh green peas.
• If available use an immersion blender to easily blend the soup in the saucepan.