Creamy Zucchini Soup
User Reviews
5
Creamy Zucchini Soup
Description
This soup starts by boiling green beans separately until tender. Meanwhile, onions, garlic, celery, and carrots are sautéed with some water to soften them. Potatoes are then added with more water and seasoning and cooked until tender. Next, cooked green beans, zucchini, peas, and remaining water and almond milk are added and brought to a boil to cook through.
The soup is pureed until smooth using a handheld blender. Optional shredded cheese melted in the hot soup rounds out the creamy texture and adds richness. Fresh dill is stirred in for a herbaceous note.
Served warm, this soup offers a balanced blend of vegetables and subtle flavors. It has a smooth yet slightly textured consistency from the mix of root vegetables and zucchini.
Ingredients
- 5 cups green beans chopped
- 2 onion peeled and chopped, small
- 7 garlic chopped, large cloves
- 2 celery stalks
- 2 carrot peeled and sliced
- 2 potato peeled and cubed, medium
- 2 zucchini peeled and cubed
- 1 cup green peas
- 3 cups water
- 2 cups almond milk
- salt freshly ground
- black pepper freshly ground
- oregano
- ½ cup cheese optional
- dill fresh
Instructions
- Place green beans in a pot and fill with water. Bring to a boil over high heat and boil until green beans are tender. Drain and place aside.
- While the green beans are cooking, heat oil in a large pot and add onions. Saute until translucent. Add garlic and saute for 30 seconds. Add chopped celery, carrots and pour 1/4 cup water. Cook for about 4-5 minutes until vegetables are tender. Add potatoes and pour 1/2 cup water (you can use the water from green beans). Season with salt and pepper, stir and cover with a lid. Cook until potatoes are tender.
- Add green beans, zucchini & peas to the pot and the remaining water to the pot. Add milk and bring to a boil. You can add more water if you want the soup to be more liquid. Cook for about 10 minutes until vegetables are cooked. Add chopped dill to the soup and puree using a handheld Smart Stick. Now you can add shredded cheese to the soup and stir well until it's melted.
- Serve warm and garnish with shredded carrots, dill or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 257g | |
| Calories | 177kcal | 9% |
| Carbohydrates | 16.8g | 6% |
| Protein | 4.9g | 10% |
| Fat | 11.3g | 17% |
| Saturated Fat | 9.5g | 48% |
| Polyunsaturated Fat | 1.8g | 11% |
| Cholesterol | 5mg | 2% |
| Sodium | 153mg | 6% |
| Fiber | 4.9g | 20% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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