1 tbsp. corn oil butter
1/2 c. celery, chopped
3 shallots, chopped
2 lg. cloves garlic, minced
4 c. chicken stock, either homemade or canned
3 tomatoes, chopped
1 zucchini, thinly sliced
1 tbsp. tomato paste
1 tsp. fresh parsley, chopped or 1/2 tsp. dried parsley
1/2 tsp. fresh cilantro (coriander)
1 bay leaf
4-6 tbsp. low-fat plain yogurt

In a soup pot over low heat melt butter. Add celery, shallots and garlic. Saute until tender. Add chicken stock, tomatoes, zucchini, tomato paste, parsley, cilantro and bay leaf. Simmer for 2 hours. Discard bay leaf. Into soup bowls ladle soup. Garnish with yogurt. Makes 4-6 servings.