Creamy Zucchini Soup
Servings: 4
Calories: 113kcal
Equipment
- immersion blender
Ingredients
- 2 tbsp extra-virgin olive oil OPTIONAL
- 1 onion finely chopped
- 1 garlic clove thinly sliced
- kosher salt to taste
- freshly ground pepper to taste
- 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
- 2/3 cup low-sodium vegetable broth
- 1 zucchini julienned raw for garnish
Instructions
- In a large saucepan, add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 612mg | Fiber: 3g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 41.5mg | Calcium: 41mg | Iron: 0.9mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!