Creamy Zucchini Soup Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil or avocado oil
02 -
1 small sweet onion, finely chopped
03 -
3 garlic cloves, finely minced
04 -
1 ½ pounds zucchini, approximately 4 medium, cut into ¼-½ inch pieces
05 -
3 cups vegetable broth
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon salt, to taste
08 -
¼ teaspoon black pepper
09 -
2 tablespoons yogurt
→ Optional Additions
10 -
Grated Parmesan cheese
11 -
Fresh parsley for garnish
12 -
Toasted baguettes or Parmesan cheese crisps
# Instructions:
01 -
Cut zucchini into ¼-½ inch pieces and gather all ingredients.
02 -
Heat olive or avocado oil in a Dutch oven or large pot over medium heat. Sauté the chopped onion for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute.
03 -
Push the onion to the side of the pot and add the zucchini pieces. Sauté for 5 minutes, stirring occasionally, until the edges begin to lightly brown.
04 -
Pour in the vegetable broth and add the Italian seasoning, salt, and black pepper. Bring the pot to a boil, then reduce heat to medium-low and simmer for 15 minutes.
05 -
Turn off the heat and add the yogurt. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a high-speed blender or large food processor and blend until smooth.
06 -
Serve the zucchini soup hot or cold, garnished with fresh parsley, Parmesan cheese, and accompanied by toasted baguettes or Parmesan crisps. Enjoy!
# Notes:
01 -
This soup can be served either hot or cold, making it versatile for any season.
02 -
An immersion blender makes preparation quick and easy, with minimal cleanup.
03 -
For enhanced flavor, use a homemade Italian seasoning blend, but be mindful of the salt content.
04 -
Store the soup in an airtight container in the refrigerator for up to 5 days.