HEALTHY CREAMY ZUCCHINI SOUP
This is one of my favorite soups I have here at Moni Meals! I love the texture, the flavor and the fact that I can happily enjoy bowls of it guilt-free.Summer is a great time to enjoy this soup but honestly I make it all the time. Living close to the farmers market I always stock up on zucchini. Did I mention only 6 ingredients? This is a nice, light soup perfect anytime but also spring and summer. Enjoy!
Ingredients
- 32 oz reduced sodium chicken broth or vegetable is fine. Bone broth also works.
- 1/2 small onion quartered
- 2 cloves garlic can add more garlic if you love it!
- 3 medium zucchini skin on cut in large chunks (can also use yellow squash)
- 1 serrano pepper- for heat can be optional
- 2 tbsp of greek yogurt or sour cream I have also been loving goats milk yogurt
- Himalayan salt or sea salt + black pepper to taste
- bunch fresh parsley can be optional
Instructions
- Combine broth, onion, garlic, zucchini, and pepper (if using) in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
- Remove from heat and purée with an immersion blender (or can use a blender in batches). Next add the yogurt (or sour cream) and purée again until smooth. I add some fresh parsley (small handful) but that is also optional. Blend well.
- Add salt and pepper and adjust to taste. Add extra fresh parsley for garnish.
- I love to serve hot but you can also serve it cool. Enjoy!
Notes
I add in some heat by using a Serrano pepper but that can absolutely be optional if you do not love heat.
You can use vegetable broth to keep vegan and vegetarian if you prefer.
A reader mentioned they tried this recipe with different vegetables and loved it! EX: broccoli and a veggie medley (broccoli, cauliflower and carrots).
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