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Easy Creamy Zucchini Soup
Course
Dinner
Cuisine
American
Keyword
Creamy of zucchini soup, zucchini soup, Zucchini soup recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
128
kcal
Author
Alida Ryder
Ingredients
1
tbsp
butter
3
garlic cloves
roughly chopped
1
onion
finely chopped
1
kg (2lbs)
zucchini
chopped
2
tbsp
fresh basil
2
cups
stock/broth
2
cups
baby spinach
1
cup
cream
salt and pepper
to taste
Parmesan cheese
to serve
Instructions
In a pot set over medium heat, melt the butter.
Add the onion and garlic and sauté for 5 minutes until soft and translucent.
Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
Transfer to a blender and add the baby spinach.
Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
Simmer for another 5-10 minutes then season with salt and pepper.
Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
9
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
22
mg
|
Sodium:
75
mg
|
Potassium:
614
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1593
IU
|
Vitamin C:
35
mg
|
Calcium:
62
mg
|
Iron:
1
mg