Courgette Soup Recipe (Creamy Zucchini Soup)
206kcal
Ingredients
- 1½ pounds fresh zucchini (trim the ends off, dice with skin on)
- 2 tablespoon unsalted butter
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1½ cups broth (chicken or vegetable)
- 1 cup water
- (optional) ¼ teaspoon dried basil
- ½ teaspoon salt (add more according to your liking)
- ¼ teaspoon black pepper
- ½ cup heavy cream
Method
- In a large dutch oven, melt the butter over medium-high heat.
- Add onion and cook for about 4 minutes, then add garlic, keep stirring for 1 minute or until the onion is tender.
- Add dried basil, salt, and pepper. Stir for about 30 seconds.
- Add zucchini, broth, and water into the pot. Bring to a boil.
- Once boiled, reduce the heat to medium-low heat, bring the soup to simmer, covered for about 15 minutes or until the zucchini is soft.
- Turn off the heat and let the soup cool slightly.
- Use a hand blender to puree the zucchini soup until smooth.
- Turn the heat back on and add heavy cream. Keep stirring until well combined.
- Turn off the heat and serve the soup warm. Enjoy!
Nutrition
Calories206kcalCarbohydrates12gProtein3gFat17gSaturated Fat11gCholesterol56mgSodium674mgPotassium525mgFiber2gSugar7gVitamin A1140IUVitamin C34mgCalcium59mgIron1mg