Truth be told, this recipe is a product of my chaotic fridge and the overflow of vegetables that I was avoiding eating raw (its minus 20 outside people). Between that, and the fact that last week I had the not-so-wise idea to add kidney beans to a similar blend of vegetables (the taste was great, the colour not so much), I had to redeem myself. This is all the green things in my fridge (to give it a pretty colour) plus some greek yogurt, which makes it creamy. Just so everyone knows, I throw this all in a slow cooker and blend it after work, but if you're making it stovetop the instructions are below.
Prep Time: 10 minutes
Total Time: 2-4 hours (the longer it simmers or stays in your slow cooker, the better)
1 tsp olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 cup chopped zucchini
2 cups chopped asparagus
2 cups small broccoli florets
2 cups chopped spinach
3 cups low sodium chicken or vegetable broth
1/4 cup plain greek yogurt
Salt and pepper to taste
Sauté onions and garlic in olive oil over medium heat until clear.
Add the zucchini, asparagus, broccoli, spinach, broth, yogurt, salt and pepper to the pot and let simmer for as much time as you have (at least an hour).
When its cooked (or when you are hungry) use an immersion blender until its smooth and creamy. You can use an upright blender as well, but wait until it cools down to avoid any burn injuries.
Alternatively, throw everything in your slow cooker in the morning and when you come home all you have to do is blend it!