Creamy Zucchini Soup is a delicious and nutritious dish that’s perfect for any time of the year. Here’s a simple recipe to make it:
Ingredients:
- 4 medium zucchini, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream (for a dairy-free option)
- Salt and pepper, to taste
- Fresh herbs (such as basil or thyme), for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
- Add the chopped zucchini to the pot, and sauté for an additional 5 minutes, stirring occasionally.
- Pour the vegetable or chicken broth into the pot, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the zucchini is tender.
- Once the zucchini is tender, remove the pot from the heat and allow the soup to cool slightly.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids, and work in batches if using a regular blender.
- Return the soup to the pot if necessary, and stir in the heavy cream or coconut cream. Season with salt and pepper to taste.
- Place the pot back on the stove over low heat, and warm the soup gently until heated through.
- Once the soup is heated through, taste and adjust the seasoning if necessary.
- Serve the creamy zucchini soup hot, garnished with fresh herbs if desired.
- Enjoy your delicious and creamy zucchini soup as a starter or light meal!
Feel free to customize this recipe by adding other vegetables such as carrots or potatoes, or by incorporating different herbs and spices to suit your taste preferences. It’s a versatile and comforting soup that’s sure to be a hit!
