Description
A flavorful, healthy Zucchini Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, roughly chopped
- 1 1/2 pounds zucchini, sliced ( about 3 med-large zucchini)
- 2 cups water or veggie stock
- 3/4 tsp salt, more to taste
- cracked pepper to taste
- 1/2 tsp white vinegar
- 1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
- garnish: plain yogurt or sour cream ( optional)
Instructions
- In a medium pot, heat oil over medium-high heat. Add onion and saute for 2-3 minutes until just tender. Add chopped garlic, turn heat to medium-low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
- Add chopped zucchini and water ( or stock), salt and pepper. Bring just under a boil over high heat, cover, turn the heat down to med-low, and simmer for 15 minutes, giving a stir halfway through. Cook until zucchini is translucent and fork tender.
- Blend in batches until it is a very smooth puree, adding the fresh basil directly into the blender with the soup–being careful to cover the blender lid with a kitchen towel, holding it down firmly, to prevent a blender explosion. See note. Alternatively, use an immersion blender.
- Return the blended soup to the pot. Stir in vinegar, adjust salt if necessary.
To Serve: Garnish with basil ribbons. For extra richness, add a swirl of plain yogurt or sour cream, vegan yogurt, parmesan, or croutons.
Notes
Always be careful blending hot soup in a blender, fill only halfway full and start on the lowest speed, increasing gradually. Hold the lid down as hard as you can with a kitchen towel. Or use an immersion blender!
Nutrition
- Serving Size: 2 cups, without yogurt
- Calories: 200
- Sugar: 6.9 g
- Sodium: 880.6 mg
- Fat: 14.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 18 g
- Fiber: 3.3 g
- Protein: 3 g
- Cholesterol: 0 mg