Creamy, Dairy-free Zucchini Soup

1. Cut zucchini, onion, and bacon into large chunks.

2. Add all ingredients to a large stock pot. Cover and bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until vegetables are tender. Keep the lid on the pot while it’s cooking.

3. Remove from heat. Puree in small batches in an upright blender (make sure to leave some space in the canister and don’t fill it too full, or the hot liquid will expand and explode) or in the pot with an immersion blender. Serve hot, with a dollop of Greek yogurt if desired.