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Creamy Zucchini Soup

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A comforting and creamy zucchini soup that’s perfect for chilly days, featuring seasonal vegetables.

Ingredients

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  • 4 medium zucchinis, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
  2. Add the chopped zucchinis to the mix. Cook for another 5-7 minutes until they are tender and bright green.
  3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes.
  4. Remove the pot from heat and blend the soup until smooth, using an immersion blender or by transferring it in batches to a standard blender.
  5. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
  6. Serve hot with a slice of crusty bread for dipping.

Notes

Don’t rush the sautéing; taste as you go for seasoning adjustments. Leftovers can deepen in flavor and be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/zucchini-soup/

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