Zucchini Crab Soup (21 Day Fix

• Gluten free

• Seafood

  • 1 Lump crab, jumbo

• Produce

  • 2 cloves Garlic
  • 1 Herbs, fresh
  • 1 Lemon
  • 1/2 Onion, small
  • 3 Zucchini, medium

• Canned Goods

  • 32 oz Chicken broth, reduced sodium organic

• Baking & Spices

  • 1 Himalayan salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Greek yogurt, plain
  • 1 Parmesan cheese, fresh grated

Found on confessionsofafitfoodie.com

Description

Ingredients

• 1/2 small onion, quartered
• 2 cloves of garlic
• 3 medium zucchini, skin on and cut in large chunks
• 32 oz reduced sodium organic chicken broth (veggie is great, too!)
• 2 tbsp plain Greek yogurt
• Himalayan salt and black pepper to taste
• fresh grated Parmesan cheese (measure in a blue container)
• fresh herbs
• lemon
• Jumbo lump crab
• olive oil (I used Tuscan oil from The Bodacious Olive )

Directions

• Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
• Remove from heat and purée with an immersion blender, or in batches in a regular blender.  Add the yogurt, and herbs (if using) and purée again until smooth.
• Sprinkle with salt and pepper and adjust to taste.
• Eat it plain, or squeeze in some lemon and add crab, Parmesan cheese, and drizzle with a delicious olive oil.