Zucchini Soup
This creamy Zucchini Soup is a healthy and delicious option for a light meal or appetizer. Packed with fresh vegetables and fragrant herbs, it can be made in under an hour and is perfect for a comforting bowl any time of the year.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 4 medium zucchini About 800 grams.
- 1 medium onion About 150 grams.
- 2 cloves garlic
- 1 tablespoon olive oil 15 ml.
- 4 cups vegetable broth 960 ml.
- 1 teaspoon dried thyme 5 grams.
- 1/2 teaspoon salt Adjust to taste. 3 grams.
- 1/4 teaspoon black pepper Adjust to taste. 1 gram.
- 1/2 cup heavy cream 120 ml, optional.
- to taste fresh basil For garnish.
Instructions
- Wash the zucchini and cut off the ends. Chop them into small pieces.
- Peel and chop the onion and garlic cloves.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and cook for another minute, stirring to prevent burning.
- Add chopped zucchini to the pot and mix well. Cook for about 5 minutes until zucchini starts to soften.
- Pour in vegetable broth and add dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes.
- Once the zucchini is tender, remove the pot from heat. Blend the soup until smooth and creamy using a blender or immersion blender.
- If using, stir in heavy cream to add richness and return to low heat to warm through.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
For a vegan version, simply omit the heavy cream or substitute it with coconut cream.
Feel free to add other vegetables like spinach or peas for added nutrition and flavor.