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Preparation

1. Chop the zucchini, yellow squash and onion into large pieces.
2. In a saucepan bring the broth to a boil, then reduce heat to medium.
3. Stir in the zucchini, yellow squash and onion; simmer for 25 minutes.
4. Add the green peas, oil and salt; simmer for an additional 5 minutes.
5. Remove pan from the heat and let the soup cool to room temperature.
6. Use a blender to combine ingredients into a smooth consistency. Stir in the Greek yogurt and turmeric.
7. Refrigerate at least 6 hours or overnight before serving chilled soup.