Description
A light, creamy, and healthy zucchini soup, perfect for any season. Made with simple ingredients, this soup is low-calorie and full of flavor.
Ingredients
Scale
- 2 medium zucchini (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 cups vegetable broth (or chicken broth)
- 1 medium potato (optional, for thickness)
- ½ cup coconut milk or heavy cream
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme or basil
- ¼ tsp red pepper flakes (optional, for spice)
- 2 tbsp Parmesan cheese (optional, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onions and garlic, sauté until fragrant.
- Add Zucchini & Broth: Stir in chopped zucchini, potato (if using), salt, and spices. Pour in vegetable broth.
- Simmer: Bring to a boil, then reduce heat and let simmer for 15 minutes, until zucchini is soft.
- Blend: Use an immersion blender (or regular blender) to blend until smooth.
- Add Creaminess: Stir in coconut milk or heavy cream. Adjust seasoning as needed.
- Serve: Garnish with Parmesan cheese, fresh herbs, or croutons.
Notes
- For a vegan version, use coconut milk instead of heavy cream and skip the cheese.
- To make it keto-friendly, omit the potato and use more heavy cream.
- Can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: International
Nutrition
- Calories: 120