Description
Enjoy a comforting bowl of creamy zucchini soup, perfect for a light lunch or dinner. This vegan and gluten-free soup is easy to make and bursting with fresh flavors.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, chopped
- 3 cups vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
- Fresh parsley or chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add garlic and cook for 1 more minute until fragrant. Stir in the chopped zucchini and thyme. Season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until zucchini is tender.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Stir in heavy cream or coconut milk if using. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a thicker soup, add a peeled and diced potato before simmering.
- Skip the cream for a lighter, dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
