Hearty Greek Yogurt Vegetable Soup
A quick and nourishing soup featuring Greek yogurt for a protein-rich and low-calorie meal.
5 min
Prep
13 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
40g carbs
8g fat
Ingredients
For 4 servings
- 2 cups Greek yogurt
- 6 cups vegetable broth
- 4 cups frozen mixed vegetables
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
Instructions
- 1
Finely chop the onion and mince the garlic cloves.
- 2
In a large pot over medium heat, add olive oil and sauté the onion and garlic until soft, about 3 minutes.
- 3
Add the vegetable broth and bring it to a boil.
- 4
Once boiling, add the frozen mixed vegetables, salt, black pepper, and oregano. Simmer for 5 minutes.
- 5
Reduce the heat to low and stir in the Greek yogurt until well combined.
- 6
Simmer for another 2 minutes, ensuring the yogurt is evenly incorporated without boiling.
- 7
Garnish with fresh parsley before serving.
Cook it this week.
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