1 large green zucchini, diced (about 2 cups/310 g)

1 small potato, peeled and diced

1 shallot, chopped

1 small garlic clove, chopped

1 tbsp (15 ml) olive oil

2 cups (500 ml) chicken broth

Plain yogurt (optional)

Chopped fresh chives (optional)

In a small pot, soften the zucchini, potato, shallot and garlic in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for about 15 minutes or until the potato is tender.

In a blender, purée the soup until smooth. Adjust the seasoning. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives if desired.

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