Zucchini Soup
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
- 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.