Zucchini Soup

Zucchini Soup

Ingredients

    • 2-3 medium zucchinis, sliced
    • 2-3 medium potatoes, cubed
    • 1 onion, sliced
    • 3 garlic cloves, sliced
    • 2 cups chicken or vegetable broth
    • 1 cup water
    • 2 Tbsp olive oil
    • Salt and pepper to taste
    • Fresh parsley or dill, coarsely chopped (for garnishing)
    • ½ cup half & half or sour cream (optional)

 

Zucchini Soup

Directions:

  • Slice 3 zucchinis and set a few slices aside for garnishing.
  • Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.

Zucchini Soup

  • Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.

Zucchini Soup

  • Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
  • Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.

Zucchini soup

  • Puree the soup in a blender and return it back into the pot.  Add half & half if desired and heat the soup through. (This step is optional.)
  • Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.

Zucchini soup

  • Decorate each bowl with fried zucchini slices and chopped dill or parsley.
  • Serve with toasted bread slices.  Enjoy!

Zucchini Soup

Equipment I Used

Zucchini Soup

Zucchini Soup

Course Appetizer, dinner, lunch, Side Dish, Soup
Servings 8
Calories 69 kcal

Ingredients
  

  • 2-3 medium zucchinis sliced
  • 2-3 medium potatoes cubed
  • 1 onion sliced
  • 3 garlic cloves sliced
  • 2 cups chicken broth or vegetable broth
  • 1 cup water
  • 2 Tbsp olive oil
  • salt to taste
  • pepper to taste
  • fresh parsley or dill, coarsely chopped (for garnishing)
  • ½ cup half & half or sour cream, optional

Instructions
 

  • Slice 3 zucchinis and set a few slices aside for garnishing.
  • Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
    Zucchini Soup
  • Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
    Zucchini Soup
  • Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
  • Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
    Zucchini soup
  • Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
  • Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
    Zucchini soup
  • Decorate each plate with fried zucchini slices and chopped dill or parsley.
  • Serve with toasted bread slices. Enjoy!
    Zucchini soup

Nutrition

Nutrition Facts
Zucchini Soup
Amount Per Serving
Calories 69 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 227mg10%
Potassium 219mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 152IU3%
Vitamin C 14mg17%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, chicken broth, chicken soup, garlic, half and half, low calorie, olive oil, onion, parsley, potato
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