Description
A creamy, garden-fresh Zucchini Soup made with potatoes for texture and bright lemon for finish. Perfect for a light lunch or dinner.
Ingredients
- 2 tbsp Olive Oil
- 4 cups Vegetable Broth
- 1 tbsp Lemon Juice
- 2 large Potatoes, peeled and diced
- 3 cloves Garlic, minced
- 1 large Onion, chopped
- 4 medium Zucchini, chopped
- 1/2 tsp Black Pepper
- 1 tsp Salt
- 1/4 cup Heavy Cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent, then stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchini and peeled, diced potatoes to the pot. Pour in the vegetable broth, ensuring the vegetables are submerged, and season with salt and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender and the zucchini is very soft.
- Remove from heat and use an immersion blender to puree the soup until smooth. Stir in the lemon juice and optional heavy cream, adjust seasoning, and serve hot.
Notes
For a dairy-free version, omit the heavy cream or use coconut milk. The potatoes provide plenty of creaminess on their own.
- Prep Time: 15 min
- Cooling: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: zucchini soup recipe, creamy zucchini soup, summer vegetable soup, easy healthy soup