Creamy Zucchini Soup
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.
Servings:
4
Calories:
200
kcal
Equipment
- Measuring cups and spoons
- Large pot or dutch oven
- Immersion blender or stand-up blender
Ingredients
- 4 medium zucchinis (sliced, skin be kept on)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 4 cups vegetable or chicken (broth)
- 1 teaspoon turmeric
- 1/2 teaspoon ginger
- 1/2 teaspoon cumin
- salt and pepper to taste
- 1/2-1 cup full fat coconut milk (can 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.
Nutrition
Serving:
1
bowl
|
Calories:
200
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
12
g
|
Sodium:
600
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
