Spicy Zucchini Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
tablespoon
butter
-
½
medium
yellow or white onion
-
½
medium
jalapeno
-
5
small
zucchini
-
2-3
cloves
garlic
-
2 ½-3
teaspoons
coarse salt
-
¾
teaspoon
black pepper
-
¼
teaspoon
celery salt
-
2
cups
unsalted vegetable stock
Finishing touches
-
½
medium
lemon (zest and juice)
-
3
tablespoons
half and half or heavy cream
Instructions
- Prepare all ingredients by chopping and organizing them.
- In a Dutch oven, heat olive oil or butter over medium heat.
- Sauté the onion and jalapeno for 5-6 minutes until soft.
- Add zucchini and sauté for another 5-6 minutes until soft.
- Stir in garlic, salt, black pepper, and celery salt for 30-60 seconds until fragrant.
- Add the stock and simmer for 8-10 minutes until zucchini is very soft.
- Use an immersion blender to puree the soup until smooth.
- Stir in lemon zest, lemon juice, and half and half or cream.
- Taste and adjust seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
8
Calories
65
Total fat
4g
Total carbohydrates
7g
Total protein
2g
Sodium
530mg
Cholesterol
6mg
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