Zucchini Soup
User Reviews
5
Zucchini Soup
Description
Zucchini Soup begins with gently sautéing finely chopped onion and minced garlic in olive oil to build depth. Medium-sized zucchini, trimmed and sliced with skin on, are added with vegetable or chicken broth and raw cashew nuts, then simmered until the zucchini is tender. The cashews contribute to a silky body when blended. Fresh herbs like dill and lemon juice are added toward the end for brightness and herbal nuance.
After cooking, the soup is blended using an immersion blender or a high-powered blender until smooth. The texture is creamy yet light, with a subtle nuttiness from the cashews and a fresh, slightly sweet zucchini flavor accented by the onion and garlic. The finishing drizzle of olive oil and extra herbs complements the soup before serving.
Ideal for a light lunch or starter, this soup highlights the natural flavors of zucchini with a balance between freshness and richness. The recipe is adaptable regarding herb choice and broth amount, allowing for a thinner or thicker consistency based on preference.
Using a high-powered blender yields a smoother texture, while an immersion blender produces a slightly chunkier soup. Both methods create a pleasant creamy finish without dairy.
Ingredients
- 2 tablespoon olive oil
- 1 onion finely chopped, small
- 2 garlic minced, cloves
- 4 zucchini skin on, ends trimmed, halved lengthwise, and sliced, medium, 1 ½ to 2 pounds
- 3 cups vegetable broth or more as desired for a thinner texture, or chicken broth
- ¼ cup cashew nuts raw
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 tablespoons lemon juice fresh
- 2 tablespoons dill or basil or parsley, fresh chopped, plus more for garnish
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.
- Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
- Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.
- Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs.
Notes
- A high-powered blender creates a smoother soup texture compared to an immersion blender.
- Both immersion and high-powered blenders work well; texture preference is personal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 1461mg | 61% |
| Potassium | 820mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 567IU | 11% |
| Vitamin C | 60mg | 67% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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