Zucchini Soup
Ingredients
The soup base
-
2
tbsp
Olive oil
-
½
large
Onion (diced)
-
3
cloves
Garlic (minced)
-
2
lb
Zucchini (~6 medium; sliced into half moons, ¼ inch thick)
-
2 ½
cups
Chicken broth (or vegetable broth for vegetarian version)
-
1
tsp
Sea salt (to taste)
-
¼
tsp
Black pepper (to taste)
The cream
-
¾
cup
Heavy cream (plus more for garnish if desired)
Garnish (optional)
-
to taste
Fresh dill (for garnish)
Instructions
- Heat olive oil in a Dutch oven or pot over medium heat, then add diced onions and cook until translucent.
- Add minced garlic and sauté until fragrant.
- Add zucchini and chicken broth, bring to a boil, then reduce heat, cover, and simmer until zucchini is tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Return soup to pot, place over low heat, and stir in heavy cream until warm.
- Season with salt and pepper to taste, and garnish if desired.
Nutrition Facts (estimated)
Servings
6
Calories
181
Total fat
16g
Total carbohydrates
7.7g
Total protein
3.5g
Sodium
0mg
Cholesterol
0mg
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