1 small garlic clove, chopped1 tbsp (15 ml) olive oil2 cups (500 ml) chicken brothPlain yogurt (optional)Chopped fresh chives (optional)In a small pot, soften the zucchini, potato, shallot and garlic in the oil. 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. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives, if desired.

Source: thestar September 27, 2018 12:33 UTC