A creamy, protein-rich vegetable soup made with zucchini, broccoli, potatoes, beans, and Greek yogurt for a satisfying and nourishing meal.

1 tablespoon olive oil

1 medium brown onion, chopped

4 garlic cloves, chopped

1 medium zucchini, chopped

1 small head broccoli, chopped

2 medium Yukon gold potatoes, peeled and chopped

4 cups vegetable broth

1 cup frozen peas

1 can (14 oz) white beans, drained and rinsed

1 ½ cups plain Greek yogurt

1 tablespoon white vinegar or lemon juice

2 tablespoons dried Italian herbs

Salt and pepper, to taste

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1. Chop the zucchini, broccoli, potatoes, onion, and garlic. Rinse and drain the beans.

2. Heat olive oil in a large pot over medium heat. Add onion and cook 2 minutes. Add garlic and cook 1 minute.

3. Add zucchini, broccoli, and potatoes. Pour in broth. Bring to a boil, then simmer 15 minutes until soft.

4. Stir in peas, beans, yogurt, vinegar or lemon juice, and herbs. Season with salt and pepper and cook 2 more minutes.

5. Blend until smooth or desired texture.

6. Serve warm.

For freezing, store without yogurt and mix it in after reheating. Adjust thickness with extra broth if needed.