Indulge in a guilt-free delight! Try this creamy zucchini soup recipe – a healthy and easy way to savor the rich flavors of this green gem.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Soup
Servings: 4
Calories: 200kcal
Equipment
Measuring cups and spoons
Large pot or dutch oven
Immersion blender or stand-up blender
Ingredients
4mediumzucchinis sliced, skin be kept on
1yellow onionchopped
2clovesgarlicminced
1tablespoonolive oil
4cupsvegetable or chickenbroth
1teaspoonturmeric
1/2teaspoonginger
1/2teaspooncumin
salt and pepper to taste
1/2-1cupfull fat coconut milkcan add more depending on preference
Instructions
Heat the olive oil in a large pot over medium heat and add the chopped onions and garlic. Saute until translucent.
Next, add the sliced zucchini to the pot and saute for 5 minutes. Then add the turmeric, ginger, and cumin, and stir to combine.
Pour the broth into the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes or until the zucchini is tender.
Once the zucchini is tender enough, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can use a stand-up blender.
Lastly, stir in the coconut milk until the desired consistency has been reached, and season with salt and pepper to taste.
Garnish with desired toppings & enjoy!
Creamy zucchini soup can last in the refrigerator for 3-4 days in an airtight container.