Creamy Zucchini Soup
Total Time45 minutes mins
Course: Lunch, Soup
Cuisine: American, Vegan, WFPB
Keyword: zucchini soup
Servings: 4
Calories: 113kcal
- 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
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.
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