Creamy Zucchini Soup
This creamy zucchini soup is nutrient dense, easy and quick to make. It's high in fibre, is a good source of calcium, and contains a heap of antioxidants that boost immunity and maintain health.
Equipment
- 1 soup pot with lid
- 1 chopping board
- 1 small food processor or dice by hand
- 1 chopping knife
- 1 paring knife
- 1 spatula
- 1 juicer or squeeze by hand
- 1 garlic press or dice by hand
- 1 set of measuring spoons
- 1 kettle
- 1 extra large 8 cup pyrex measuring cup or something to hold 6 cups of broth
- 1 whisk optional
- 1 vegetable peeler
- 1 set of bowls
- 1 set of measuring cups
Ingredients
- 1 large onion diced
- 2 carrots chopped into small pieces
- 2-3 celery stalks chop into thin slices
- 1 potato cut into 8 pieces, to thicken soup
- 4 cloves of garlic crushed or diced fine
- 2 large zucchini chopped into small cubes/pieces
- 6 cups chicken broth or vegetable broth for vegetarian diets I use a powder form & make as needed
- 2 tbsp olive oil
- 1 tsp butter unsalted ( may need a little more)
- ½ tsp salt to add when cooking the onion plus more to flavour soup
- ½ cup coconut cream or heavy cream or a a mix of both to add flavour, thicken and smooth the soup
- 2 tbsp fresh squeezed lime juice to add the fresh taste of citrus
Herb & Spice Blends #1
- 1 tsp Italian seasoning blend (dry)
- 1 pinch chili pepper flakes or more if you like heat
- ½ tsp dill (dry)
Other spices etc. to add to soup
- 1 tsp salt or more to taste
- ½ tsp fresh ground black pepper or more to taste
- 2 pieces bay leaf
- 1 bunch parsley to garnish soup (optional)
- 1 handful toasted bread cut into pieces to garnish or top up the soup
- 2 tbsp freshly grated parmesan or aged white cheddar cheese to garnish or top up the soup
Instructions
- Wash and prep the zucchini, carrots, celery and potato.
- Dice the onion and crush the garlic.
- Saute the onion in 2 tbsp of olive oil and 1/2 tsp salt for 5 minutes in a soup pot.
- Prep the chicken or vegetable broth. I boil water in a kettle, then add the water to a large 8 cup pyrex measuring cup, add powder broth as required and whisk to mix.
- After 5 minutes of cooking the onion, add 1/2 to 1 tsp of butter, melt it and add the herb/spice blend #1. Toast the herb/spice blend for 2 minutes.
- Add the garlic, stir for 30 seconds to 1 minute then drop in the celery and carrots and cook for 5 more minutes.
- Throw in the zucchini cubes and cook another 10 minutes.
- Pour in the broth, add the bay leaf, stir, cover and bring to a boil.
- Turn down to a simmer and cook for 15 - 20 minutes or until veggies are soft enough to puree.
- Remove from heat and take out the bay leaf. Puree the soup.
- Add the lime juice and blend.
- Temper the whipping cream, and pour into the soup. Blend till smooth.
- Add salt and pepper to taste.
- Top with shredded parmesan cheese and croutons and serve immediately.
