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 decorating.
  • 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

Zucchini Soup

Servings: 8
Calories: 99kcal

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 and 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 decorating.
  • 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.
  • Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
  • 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.
  • 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.
  • Decorate each plate with fried zucchini slices and chopped dill or parsley.
  • Serve with toasted bread slices. Enjoy!

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 232mg | Potassium: 439mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3% | Vitamin C: 24.8% | Calcium: 4.8% | Iron: 11.4%
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