Ingredients
Scale
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1/4 cup cream or milk (optional)
- Fresh thyme or parsley, chopped
- Salt and pepper, to taste
- Juice of half a lemon (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onions until translucent.
- Add garlic and cook for 1 minute.
- Add zucchini and cook for 5 minutes, stirring occasionally.
- Pour in broth, bring to a boil, then reduce heat and simmer until zucchini is tender (10-15 minutes).
- Use an immersion blender to puree until smooth.
- Stir in cream (if using), season with salt, pepper, and herbs.
- Add lemon juice to brighten the flavors, if desired. Serve warm.
Notes
- For a vegan version, use coconut milk instead of cream and vegetable broth.
- To make it extra smooth, strain the soup through a fine mesh sieve after blending.
- Adjust seasoning gradually to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove-top simmering
- Cuisine: American / Contemporary
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg