Zucchini Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
4
cloves
garlic
-
1½
pounds
zucchini, sliced
-
2
cups
water or vegetable stock
-
¾
teaspoon
salt
-
to taste
black pepper
-
½
teaspoon
white vinegar
-
1
cup
fresh basil leaves
Optional garnishes
-
1
cup
plain yogurt or sour cream
Instructions
- Heat olive oil in a large saucepan over medium-high heat and sauté the onion for 2-3 minutes until tender.
- Add garlic and sauté for an additional 3-4 minutes until fragrant.
- Stir in the zucchini, water (or stock), salt, and pepper, then bring to just under a boil.
- Cover and reduce heat to medium-low, simmering for 15 minutes until zucchini is translucent and tender.
- Blend the soup until smooth, adding fresh basil during blending.
- Return the blended soup to the pot, stir in vinegar, and adjust salt if necessary.
- Garnish with basil and optional yogurt or sour cream before serving.
Nutrition Facts (estimated)
Servings
4
Calories
200
Total fat
14g
Total carbohydrates
18g
Total protein
3g
Sodium
880.6mg
Cholesterol
0mg
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