Description
This creamy and delicious Zucchini Soup is a perfect light meal or appetizer, featuring fresh zucchini, onion, and garlic blended into a smooth, comforting soup. Enhanced with a touch of cream or coconut milk and fresh parsley, it’s an easy-to-make, healthy recipe ideal for any season.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup cream or coconut milk
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add chopped onion and minced garlic to the pot and cook for about 3 minutes until softened and fragrant.
- Add zucchini and broth: Stir in the chopped zucchini, then pour in the vegetable broth and bring the mixture to a boil.
- Simmer zucchini: Reduce the heat to low and simmer for 15 minutes, or until the zucchini becomes tender enough to blend smoothly.
- Puree the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until the soup is completely smooth and creamy.
- Add cream and warm through: Return the pureed soup to the pot if needed, stir in the cream or coconut milk, and simmer gently for another 2–3 minutes to blend flavors.
- Season the soup: Taste and season with salt and freshly ground pepper according to your preference.
- Garnish and serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Notes
- You can substitute the cream with coconut milk to make it dairy-free and vegan-friendly.
- For a richer flavor, add a pinch of nutmeg or a squeeze of lemon juice before serving.
- Use an immersion blender for easier and safer blending, or carefully blend in batches if using a regular blender.
- This soup can be served hot or chilled as a refreshing summer dish.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
