|Saturated fat||1 g|
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- Combine chicken broth, onion, garlic, zucchini and pepper in a large pot. Bring to a boil. Lower heat, cover and simmer until tender, or about 30 minutes.
- Remove soup from heat. Stir the yogurt into the soup. Puree the soup in a blender or with an immersion blender. Serve warm or chilled.