Zucchini Soup recipe

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Ingredients

21 ounces zucchini, sliced
2 onions, chopped
2 cloves garlic, crushed
3 cups water, divided
salt to taste
1 bunch chives, chopped

Nutrition Info

56.5 calories
carbohydrate: 11.8 g
cholesterol: : -
fat: 0.5 g
fiber: 3.3 g
protein: 3.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 62.3 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat, cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.

  2. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.

Recipe Yield

4 servings

Recipe Note

My boyfriend typically does not like zucchini but loved this soup. Gluten free, nightshade free, dairy free.

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