Name: Light Zucchini Cream with Yogurt
Prep time: 12 min
Cook time: 12 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 4 zucchini; 1 onion; 1 leek; 600 g vegetable broth; 200 g natural yogurt; 1 tbsp extra virgin olive oil; salt; pepper

Soothes and light, very low in calories. With yogurt instead of cream.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

4 zucchini
1 onion
1 leek
600 g vegetable broth
200 g natural yogurt
1 tbsp extra virgin olive oil
salt
pepper

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 8 min

Sauté onion and leek for 8 minutes. Work on medium heat and taste the salt at the end.
Step 2 Cook 15 min

Add zucchini and broth, cook for 15 minutes. Measure the ingredients before you start.
Step 3 Blend

Blend with yogurt until creamy. Control the time to not overdo it: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: dairy products in recipe

Use: plant-based alternative without sugar (soy yogurt, oat milk or vegan cheese)

Why: Dairy products provide protein and creaminess; plant-based alternatives maintain texture without casein.

Tip: Choose unsweetened products and adjust salt: sometimes an extra pinch is needed.

Other variations

More light version: reduce oil to 1 tablespoon and increase vegetables in Light Zucchini Cream with Yogurt.
Batch cook: double quantities and store in tupperware for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté onion and leek for 8 minutes. Work on medium heat and taste the salt at the end.
2 Add zucchini and broth, cook for 15 minutes. Measure the ingredients before you start.
3 Blend with yogurt until creamy. Control the time to not overdo it: the perfect point makes a difference.