Zucchini soup is a delightful and creamy dish that celebrates the fresh flavors of summer. This easy recipe highlights the natural sweetness of zucchini, combined with aromatic herbs and spices, making it a perfect light meal or starter. Whether you’re looking for a healthy choice or a comforting bowl to warm you up, this zucchini soup is sure to please. Follow along for a step-by-step guide to create this delicious dish in your own kitchen!
Ingredients
– 4 medium zucchinis, chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1 cup cream (or coconut milk for a dairy-free option)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 10 minutes, and cooking time is 20 minutes.
Nutritional Value
Per serving (1 cup): approximately 150 calories, 5g protein, 10g fat, 12g carbohydrates, and 3g fiber. This is for one person, making it a healthy option for lunch or dinner.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add chopped zucchinis and sauté for about 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15 minutes until zucchinis are tender.
7. Use an immersion blender to purée the soup until smooth.
8. Stir in cream or coconut milk and mix well.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh basil.
Alternative Ingredients
You can substitute cream with coconut milk for a dairy-free version. Additionally, fresh herbs like thyme or dill can replace basil for a different flavor profile.
Serving and Pairings
This zucchini soup pairs beautifully with crusty bread, a fresh green salad, or even grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store leftover zucchini soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 3 months.
Cooking Mistakes
– Avoid overcooking the zucchinis; they should be tender but not mushy.
– Don’t skip blending; it gives the soup its creamy texture.
– Use low-sodium broth to control saltiness.
– Taste before serving; adjust seasoning if necessary.
– Let the soup cool before freezing to maintain quality.
Helpful Tips
– Use fresh zucchinis for the best flavor.
– Add a squeeze of lemon for brightness.
– Experiment with spices like nutmeg for added depth.
– Garnish with croutons for a crunchy texture.
FAQs
Can I make zucchini soup ahead of time?
Yes, zucchini soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving for the best taste.
Is zucchini soup vegan?
Absolutely! By substituting the cream with coconut milk and ensuring the broth is vegetable-based, you can easily make this soup vegan.
Can I use frozen zucchini for this soup?
Yes, frozen zucchini works well in this recipe. Just make sure to thaw and drain excess water before cooking.
What can I add for extra flavor?
Consider adding spices like cumin or smoked paprika, or toss in some spinach or kale for added nutrition and taste.
How can I thicken the soup?
If you prefer a thicker soup, you can add a potato while cooking or blend in some cooked quinoa or cashews.
Conclusion
Zucchini soup is a versatile and healthy dish that is simple to prepare and full of flavor. With its creamy texture and fresh ingredients, it’s a wonderful option for any meal. Enjoy the taste of summer in every spoonful, and don’t hesitate to experiment with flavors to make it your own!
Zucchini Soup
Ingredients
- 4 medium zucchinis chopped
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped zucchinis and sauté for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until zucchinis are tender.
- Use an immersion blender to purée the soup until smooth.
- Stir in cream or coconut milk and mix well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
