Description
A creamy and light zucchini soup made from fresh zucchini, garlic, and herbs. This simple and silky soup is perfect as a healthy meal or a starter and can easily be made vegan or gluten-free.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped zucchini
- 3 cups vegetable broth
- ½ cup milk or coconut milk
- Salt & pepper, to taste
Optional Garnishes
- Fresh basil
- Parmesan cheese
Instructions
- Heat the olive oil: In a large pot or saucepan, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook for 2 to 3 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Add zucchini and broth: Pour in the chopped zucchini and vegetable broth, then bring the mixture to a simmer. Let it cook gently for about 15 minutes or until the zucchini is tender and soft.
- Blend the soup: Using an immersion blender or a countertop blender, blend the cooked vegetables and broth until the soup is smooth and creamy in texture.
- Finish and season: Stir in the milk or coconut milk to add richness, then season with salt and pepper to your taste. Warm the soup through if needed before serving.
- Serve: Ladle the soup into bowls and garnish optionally with fresh basil leaves or grated Parmesan cheese. Serve warm, or chill for a refreshing summer soup.
Notes
- Add a potato during the cooking process to increase creaminess and body of the soup.
- This soup can be served chilled for a refreshing summer option.
- Use coconut milk for a dairy-free, vegan version.
- Adjust seasoning as needed after blending for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup / Starter
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
