Ingredients
Scale
- 2 medium zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chopped zucchini and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until zucchini is tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and season with salt and pepper.
- Serve warm.
Notes
- For a lighter version, replace heavy cream with coconut milk.
- Garnish with fresh herbs or grated cheese.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg