method

Cut the zucchini, potatoes and carrot in large pieces and add to a large saucepan. Add salt and pepper to taste.

Add enough water to cover the vegetables. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.

Use an immersion blender to puree the soup. Add the yogurt and mix well.

Ladle soup into individual soup bowls. Top with croutons and chopped parsley.