PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP

PEPPERY CREAMY ARUGULA AND ZUCCHINI SOUP
1 medium Vidalia onion, rough chop
3 medium fresh zucchini, do not peel and cut into chunks
1 (5-oz.) container of fresh arugula
1 (32-oz.) container Veggie or Chicken broth
Water
Salt, black pepper, garlic powder
Extra virgin olive oil
½-1 c. Greek yogurt or sour cream
Freshly grated parmesan cheese, optional
1. In a deep pot, place the arugula, zucchini and onions.
2. Pour the broth and add enough water to cover the ingredients in the pot.
3. Simmer over low-medium heat until zucchini is tender. Remove from heat.
4. With a hand held immersion blender or regular blender, puree until smooth.
5. Taste for seasoning.
6. Gradually add the Greek yogurt and blend until smooth. Add as much as you like, I like to add more because it makes it creamier.
7. Taste for seasoning again.
8. When serving in bowls, drizzle with olive oil and sprinkle with cheese, optional.
*****Remember arugula can be peppery. If you do not like the taste of arugula, you can substitute with fresh spinach or kale.