Zucchini Basil Soup

  • ½ cup onion, chopped
  • 1-2 cloves garlic, minced
  • 1 pound zucchini, chopped
  • Pinch ground nutmeg and chili flakes
  • Salt and pepper to taste
  • ¼ cup white wine (or replace with broth)
  • 1 1/3 cup chicken broth
  • 1/3 cup fresh basil, chopped
  • Parmesan cheese and yogurt for serving

Heat oil in pot over medium heat. Add onion and sauté until translucent. Add garlic, zucchini, spices, and seasonings. Sauté for 3-5 minutes, stirring. Add wine, broth, and basil. Bring to boil and reduce heat to simmer until very tender. Puree. Whisk in parmesan cheese and plain yogurt to taste to each bowl. Serve hot.