Healthy Creamy Zucchini Soup
A delicious and healthy creamy zucchini soup that is packed with flavor and nutrients.
Equipment
- large pot
- stick blender
Ingredients
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 large onion, chopped (brown, yellow or white)
- 1 kg zucchinis, cut into 1.5cm slices larger ones halved
- 3 cups vegetable or chicken broth preferably salt reduced
- 1 cup water
- ¾ cup cream, heavy or thickened or light or add a good knob of butter instead
- 1 cup milk any fat %, or more cream
Garnish
- cream for swirling
- finely shredded parmesan
Instructions
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 – 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 – 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth.
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Notes
Known as Courguettes in the UK and some parts of Europe. The cream adds a touch of richness to an otherwise very healthy soup. Feel free to use low fat cream if preferred, or creme fraiche or mascarpone.
Nutrition
Serving: 512gCalories: 215kcal
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